Ingredients
8
8 servings
- •1 (5 1/2 pound) boneless leg of lamb, tied in netting
- •20 cloves garlic, peeled, or more to taste
- •garlic powder, or to taste
- •10 fresh rosemary sprigs
Instructions
- Preheat the oven to 325 degrees F (165 degrees C).
- Cut 20 deep slits evenly spaced around the leg of lamb without cutting the netting. Stuff one garlic clove into each slit. Rub garlic powder over lamb. Slice rosemary sprigs; place under the netting evenly around lamb. Transfer lamb to a roasting pan.
- Roast in the preheated oven until pink and juicy in the center for medium, about 2 to 2 1/2 hours. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C). Remove from the oven and cover with aluminum foil; lest rest until thermometer reads 135 degrees F (57 degrees C) before carving, about 20 minutes.
Nutritional Facts
Per 8 servings
- Calories: 346
- Carbohydrate: 3g
- Fat: 20g
- Fiber: 0g
- Protein: 36g
- Sugar: 0g
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