Easter Leg of Lamb

  • 2 cloves garlic, cut into slices
  • salt to taste
  • 1 leg of american lamb
  • 2 teaspoons fresh basil, chopped
  • coarse black pepper to taste
  • juice of 1 lemon
  • 2 tsp fresh rosemary, chopped or fresh summer savory (substitute 1/2 teaspoon dried crumbled herbs if fresh aren't available)

cooking time:

  1. set the oven to 325°f so that it is preheated.
  2. then take a shallow roasting pan and place the lamb into it. while placing make sure that its fat side is placed up.
  3. then using a sharp knife you need to cut slits in surface of lamb.
  4. after cutting slits insert garlic slivers in those slits of the lamb.
  5. now take a lemon and gently squeeze its juice over the lamb. also rub its surface well with the lemon juice.
  6. when you are through with rubbing lemon juice, sprinkle the lamb with basil, rosemary, salt and pepper.
  7. at the same time also rub seasonings into lamb surface.
  8. now it is time to roast the lamb. so place it in the preheated oven for 20-25 minutes per pound, or until meat thermometer registers 150°f for medium rare, 160°f for medium or to desired degree of doneness.
  9. please note that before you carve the lamb you should let it stand in warm place for about 15-20 min.