Easy Garlic Roast Leg Of Lamb With Rosemary and Parsley

Name: Easy Garlic Roast Leg Of Lamb With Rosemary and Parsley
Prep time: 15 min
Cook time: 150 min
Total time: 165 min
Yield: 8
Cuisine: Mediterranean
Ingredients: 8 lb Leg Of Lamb (1 bone-in leg of lamb (about 8 lbs)); 5 pieces Garlic (5 garlic cloves, sliced); 0 pieces Extra Virgin Olive Oil (Extra virgin olive oil); 1 cup Flat Leaf Parsley (1 large bunch flat leaf Italian parsley, finely chopped (about 1 cup)); 1 tbsp Fresh rosemary (1 sprig of fresh rosemary, finely chopped (about 1 tablespoon)); 1 tbsp Kosher Salt (1 tablespoon kosher salt); 0 pieces Black Peppercorns (Freshly-ground black pepper as needed)

165 minMediterranean

Servings8

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Gluten Free
Dairy Free
Paleo
Whole30

Steps

1With the tip of a small sharp knife, poke holes in the leg of lamb about 1 1/2-inch deep. Into each hole, stuff one slice of garlic.
2Rub the leg of lamb all over with olive oil, parsley and rosemary. Season well with Kosher salt and black pepper.
3Heat oven to 425 degrees.
4Place lamb in a roasting pan; roast 30 minutes. Reduce heat to 325 degrees, and baste the leg with any juices that have accumulated in the pan. Cook about 2 hours (total cooking time is about 20 minutes per pound), until an instant-read thermometer registers 130 degrees (medium) in the thickest part.
5Remove roast from oven and allow to rest 15 minutes.
6Transfer roast to a cutting board and let rest for 10 minutes.
7Carve in thin slices, parallel to the bone and serve.