This recipe starts with having purchased a beautiful and not so cheap leg of lamb just weeks before Hurricane Dorian arrived on the scene. It was an impromptu purchase, so I put the roast in the freezer for a special occasion. When Governor McMaster called for a mandatory evacuation, I was not about to leave this beautiful piece of meat behind to fall victim to a power outage, so I packed it in ice and headed to Atlanta. The roast thawed during our 4.5 hour car ride, so we had to cook it right away.
- 1 Leg of Lamb
- Rosemary (From the garden)
- 2 cloves of Garlic, thinly sliced
- 2 Heaping Tablespoons minced garlic
- Crazy Jane Salt
- Freshly Ground Pepper
- Pre-Heat the oven to 325 degrees
- The real key to cooking a good leg of lamb is to trim off all excess fat. You want this roast lean and mean.
- With a sharp narrow knife, pierce small pockets into the meat, just enough to insert the small slices of garlic evenly around both sides of the roast
- Rub the outside of the roast with the minced garlic •Sprinkle liberally with Crazy Jane Salt and freshly ground pepper
- Top with sprigs of fresh rosemary
- Place the roast into a large roasting pan and bake for 20 minutes per pound for medium (pink in the middle)
- Make sure you pair this roast with Dr Phil’s famous gravy recipe. And of course, no lamb dinner is complete without rice and gravy and butter beans!