Rubbing rosemary, garlic and onion into this delectable lamb roast takes flavor to a whole new level.
—SUZY HORVATH MILWAUKIE, OR
PREP: 10 MIN. • BAKE: 2 HOURS + STANDING • MAKES: 8 SERVINGS
1/3 cup olive oil
1/4 cup minced fresh rosemary
1/4 cup finely chopped onion
4 garlic cloves, minced
1/2 teaspoon salt
1/4 teaspoon pepper
1 bone-in leg of lamb (5 to 6 pounds), trimmed
1. Preheat oven to 325°. Combine the oil, rosemary, onion, garlic, salt and pepper; rub over lamb. Place fat side up on a rack in a shallow roasting pan.
2. Bake, uncovered, 2 to 2 1/2 hours or until meat reaches desired doneness (for medium-rare, a thermometer should read 145°; medium, 160°; well-done, 170°), basting occasionally with pan juices. Let roast stand 15 minutes before slicing.