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Serves : 6 - 8
Ingredients :
1 Lamb Leg (3.5 lbs/1.6 kg) 1
3 tbsp Rosemary 145 ml
2 Cloves Garlic, thinly sliced 2
  Salt, Pepper  
Directons :

Thaw lamb leg 1-2 days in refrigerator. Preheat oven to 325°F (160°C). Insert garlic slices in small slit in fat. Rub with rosemary, salt and pepper. Roast uncovered for 30 minutes per lb. (65 minutes per kg).