Happy Easter!

We love Lamb! So when my Mom asked me what I wanted to serve for dinner last Easter I immediately said Leg of Lamb.

I was so lucky when I found one at Stop & Shop from Australia for half off.

The flavors I always associate with leg of lamb are Garlic, Rosemary and Mint Jelly.

This is a very simple and easy recipe. It just takes time to roast, and I highly recommend a meat thermometer. We prefer medium-rare lamb which is 145 degrees. Medium is 160 degrees and well-done is 170 degrees.

Enjoy!

Avec Amour, Victoria & Alexander

Garlic Rosemary Roasted Leg of Lamb

Yield – 10 Servings

6 Pound Leg of Lamb

Salt & Pepper

6 Cloves of Garlic

2 Tablespoons Finely Chopped Rosemary + 2 Sprigs

1 Can 14.5 oz Beef Broth

1. Pre-heat oven to 350 degrees, with a sharp knife score fat on top of leg with widthwise slashes every two inches, then repeat in opposite direction to create a crisscross pattern,

liberally sprinkle leg with salt and fresh ground pepper,

smash garlic with the back of a knife or a garlic smasher, place cloves on top of leg, sprinkle top of leg with chopped rosemary, place in a roasting pan,

add broth and two springs of rosemary,

put in oven.

2. Roast 2 to 2 1/2 hours until a meat thermometer registers 145 degrees for medium rare, 3 hours for 160 degrees medium and 3 to 3 1/2 hours for 170 degrees well-done. Halfway through cooking baste leg with juices in bottom of roasting pan.

Let rest for about 10 minutes,

carve and serve with Mint Jelly.