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Jim Coleman Recipes

Roasted Leg of Lamb

Serves: 4

For this recipe you will need:

  • 6 to 7 pound leg of lamb
  • 1 whole bulb of garlic, separated into cloves
  • ½ cup olive oil
  • juice of 2 Lemons
  • ¼ cup fresh mint, chopped
  • sprigs of fresh rosemary

1. Preheat the oven to 425°F.

2. Remove all visible fat and discard.

3. Cut slits in lamb and place garlic inside.

4. Brush lamb with olive oil, lemon, salt and pepper.

5. Sprinkle with chopped mint and rosemary sprigs.

6. Roast for 30 minutes.

7. Then turn oven down to 325°F for the rest of the time and cook meat for 30 minutes per pound — do not baste meat.

8. Let rest for at least 15 minutes before carving.

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