Preheat oven to 375 F. Place leg in roasting pan. With a small knife, make small slits all around the lamb and insert 6 cloves
of garlic slivered. Season with salt and pepper and place remaining garlic around the lamb in the pan. Pour 1 C broth and 1
C of wine into the pan. Sprinkle with rosemary.
Place lamb in the oven and bake for 18 minutes per pound for medium. Baste occasionally. After one hour add the
remaining broth and wine. Continue to baste until done. Remove the lamb from the roasting pan, tent with foil and rest for 10
minutes.
Place the roaster over medium high heat and reduce the liquid by half. Mash the garlic into the juices with a fork. Carve the
leg and serve with the pan juice.
Ingredients
Directions
Preheat oven to 375 F. Place leg in roasting pan. With a small knife, make small slits all around the lamb and insert 6 cloves
of garlic slivered. Season with salt and pepper and place remaining garlic around the lamb in the pan. Pour 1 C broth and 1
C of wine into the pan. Sprinkle with rosemary.
Place lamb in the oven and bake for 18 minutes per pound for medium. Baste occasionally. After one hour add the
remaining broth and wine. Continue to baste until done. Remove the lamb from the roasting pan, tent with foil and rest for 10
minutes.
Place the roaster over medium high heat and reduce the liquid by half. Mash the garlic into the juices with a fork. Carve the
leg and serve with the pan juice.