Roast Leg of Lamb

• 6 to 7 pound leg of lamb
• 1 whole bulb of garlic, separate into cloves, peeled
• olive oil
• juice of two lemons
• salt, pepper, paprika
• sprigs of fresh rosemary

Remove most of visible fat and discard.

Cut cloves of garlic into slivers. Make slits in meat with sharp knife and insert slivers of garlic (one in each slit).

Brush surface of meat with olive oil and squeeze lemon juice over all. Season with salt, pepper and paprika.

Place leg of lamb in roast pan and spread rosemary sprigs over top.

Roast 30 minutes.

Turn oven down to 325F and continue roasting, 30 minutes per pound total cooking time.

IMPORTANT: Do NOT baste.

When you slice meat, you will see the pockets of roasted garlic in the meat, which enhances the flavor.

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