"Photo was taken when I checked the lamb, at this point I put it back in to brown a bit more. When the lamb was finished resting, hubby jumped in and carved before I could get the finished product photo. Sorry about that folks."
One of the nice big pieces of meat that I was able to source in the early days living here in GZ, was a nice leg of lamb. I found a nice man that would let me go through his deep freezer down on "freezer street " and I found he had lamb from Australia and New Zealand among other finds that I had been paying top price for at the hotels. I found I was in need of a large piece of meat to roast for my family as we missed those nice roasted beef dinners I used to make in the states. Well lamb had become my substitute., Now, over a decade later, I think we all like roast lamb, better than roast beef. I still buy the majority of my imported meat down on "freezer street," some things just do not change.
Leg of Lamb
1 leg of lamb trim fat if needed.
10 - 12 cloves of garlic, minced
3-4 sprigs fresh rosemary
salt & pepper
2 lemons
Trim the fat from the leg of lamb if needed. Put the lamb in a roasting pan and rub with the minced garlic, salt and pepper. Add the rosemary, you can leave whole, or if you like you can pull leaves off and rub on as well. Cut the lemons in wedges and squeeze over the lamb, put the lemon wedges in the pan, around the lamb. Cover loosely with foil, this will ensure you have some nice juices to flavor a gravy.
Roast in a 375-400F or 190-200C oven, cook until lamb is done, internal temperature of 180F approximately 25-30 minutes a pound, depending on your oven.
Towards the end of the cooking time about 30-45 minutes before the lamb is finished, remove the foil, to brown the meat a bit.
When the lamb is done, let the meat rest for 20 minutes or so before carving. You can make your gravy while the meat is resting.
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