Garlic-Crusted Roast Leg of Lamb

Preheat oven to 450 degrees F (230 degrees C). Remove the Leg of Lamb (4 lb) from the marinade and let the excess drip back into the bag.

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

Pour the marinade into a roasting pan and add Mixed Vegetables (2 cups). Toss with Extra-Virgin Olive Oil (1/2 cup) and season with Coarse Salt (to taste) and Ground Black Pepper (to taste).

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

Roast for 15 minutes. Did you know, that using a meat probe would guarantee you the perfect result by saving you time and effort? A wide range of ovens with meat probe can be found on our website!

Then cover with foil and reduce oven temperature to 300 degrees F (150 degrees C) and cook about 1 1/2 hours until medium-rare. 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.

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