Prep time: 6 to 24 hours; Cook time: 1 1/2 – 2 1/2 hours (includes resting time)
6 – 8 lb. Bone in leg of lamb
8 Cloves chopped garlic
1/4 Cup fresh rosemary
6 Tbs olive oil
4 Tbs kosher or sea salt
3 Tbs fresh black pepper
Score leg of lamb and coat with olive oil making sure to rub into all of the incisions made. Rub in all of the ingredients and wrap in cellophane. Refrigerate 6 to 24 hours. Set oven at 450F and cook for 20 minutes. Lower temperature on oven to 325F and roast for 1 to 1 1/2 hours or until internal temperature of the lamb is 130-135F degrees. Remove from oven and allow to rest for 20 minutes. Serve with season roasted vegetables.
