Garlic Rosemary Roast Pastured Leg of Lamb

Ingredients

• 1 Queen City Farm pastured boneless leg of lamb (3-4 lb)
• 4 cloves garlic, slivered
• 2 tablespoons chopped fresh rosemary
• 2 tablespoons olive oil
• 2 teaspoons kosher salt
• 1 teaspoon black pepper
• Juice of 1 lemon

Directions

1. 1

   Let the lamb sit at room temperature for 30 minutes. Preheat oven to 425F.

2. 2

   Make small slits over the roast and tuck in the garlic slivers. Rub all over with olive oil, rosemary, salt, pepper, and lemon juice.

3. 3

   Roast at 425F for 15 minutes, then reduce to 350F and roast about 55-65 minutes, until the internal temperature reaches 135F for medium.

4. 4

   Rest, tented with foil, for 15 minutes before slicing against the grain.