Roasted Leg of Lamb
|Baby leg lamb||3 Pound (Trimmed Of All Visible)|
|Garlic||1 Clove (5 gm), slivered|
|Olive oil||1 Tablespoon|
|Chopped fresh thyme||2 Tablespoon|
|Ground black pepper||1⁄4 Teaspoon|
Place the lamb in a 13" X 9" baking dish.
With a sharp knife, cut 4 evenly spaced thin slits in the lamb and insert the garlic into tae slits.
Brush with the oil and sprinkle with the thyme and pepper.
Cover and refrigerate for at least 8 hours or up to 24 hours.
Preheat the oven to 450°F.
Sprinkle the lamb with the salt and set in a roasting pan.
Roast for 40 minutes, or until an instant-read thermometer inserted in the thickest part of the roast registers 130°F for medium-rare.
If you prefer your lamb done medium-well, continue to roast for about 10 minutes until the temperature registers 140°F .