- (1) Leg of Lamb Whole
- (3 Tablespoons) Olive Oil
- (2 Bunches) Fresh Rosemary
- (4 Tablespoons) Minced Garlic
- (1 Teaspoon) Sea Salt
- (Optional) Rainbow Pepper
Take your whole leg of Lamb and score the fat/membranes in a criscross pattern about 1/8th of an inch deep.
Combine spices (minus the pepper) and oil in a food processor and chop to a spreadable paste. (There is a lot of room for adjustment here in however you like your lamb seasoned. We love rosemary and Garlic so I tend to use a lot!)
Place your lamb leg in a roaster or sturdy pan and coat thoroughly on both sides with your oil/spice paste
(optional) Grind fresh pepper over the top to taste.
Let stand at room temperature 25 minutes.
Roast lamb in middle of a 350°F. oven until an instant-read thermometer inserted 2 inches into thickest part of meat (do not touch bone) registers 130°F, approximately 1 1/2 to 1 3/4 hours.
Remove from oven and let stand 15 to 25 minutes (internal temperature will rise to about 140°F for medium-rare.)
Save your juices to serve with the lamb or add to your mashed potatoes!