Ingredients

Method

• 1 leg of lamb (about 4-5 lbs)
• 4 garlic cloves, minced
• 2 tbsp fresh rosemary, chopped (or 1 tbsp dried rosemary)
• 1 lemon (zest and juice)
• 3 tbsp olive oil
• Salt and pepper to taste
• 1 cup dry white wine (optional, for basting)

• Preheat the oven to 400°F (200°C).
• In a small bowl, mix the garlic, rosemary, lemon zest, lemon juice, olive oil, salt, and pepper.
• Rub the mixture all over the leg of lamb, making sure to coat it evenly.
• Place the lamb in a roasting pan and roast for 20 minutes.
• Lower the oven temperature to 350°F (175°C) and continue roasting for about 1.5 hours, or until the lamb reaches your preferred level of doneness (135°F for medium-rare, 145°F for medium).
• Optionally, baste the lamb with white wine or pan juices every 20 minutes for extra flavor.
• Remove the lamb from the oven and let it rest for 10-15 minutes before slicing and serving.