Garlic-Crusted Roast Leg of Lamb

Ingredients

Servings

6 1 2 3 4 5 6 8 10 12 14 16

US / METRIC

1 head

Garlic , crushed, peeled

3 sprigs

Fresh Rosemary

120 mL

Extra-Virgin Olive Oil

1.8 kg

Leg of Lamb

to taste

Coarse Salt

to taste

Ground Black Pepper

300 g

Mixed Vegetables , chopped

Cooking Instructions

HIDE IMAGES

Step 1

Preheat oven to 450 degrees F (230 degrees C). Remove Leg of Lamb (1.8 kg) from marinade, letting excess drip back into bag.

Step 2

Place lamb on a plate, and season generously with Garlic (1 head) , Fresh Rosemary (3 sprigs) , Salt ( to taste) and Ground Black Pepper (to taste) .

Step 3

Pour marinade into roasting pan and add Mixed Vegetables (300 g) . Toss with Extra-Virgin Olive Oil (120 mL) and season with Coarse Salt (to taste) and Ground Black Pepper (to taste) .

Step 4

Arrange the seasoned leg of lamb on top of the vegetables.

Step 5

Roast 15 minutes.

Step 6

Then cover with foil and reduce oven temperature to 300 degrees F (150 degrees C) and cook until medium-rare. About 1 1/2 hour. An instant-read thermometer inserted in the center should read 125 degrees F (52 degrees C) when inserted in the thickest part of the lamb.

Step 7

Allow leg of lamb to rest for 20 minutes before slicing. Toss vegetables with pan juices. Serve and enjoy!