Dec. 29, 2015

Roast leg of lamb


1 leg of lamb

5 sprigs rosemary

5 cloves garlic

rind and juice of 2 lemons

peppercorns 1 tbsp



Grind the last 5 ingredients to a paste in a food processer with a splash of olive oil. Score lamb leg in a criss cross pattern and add marinade. Marinate 24 hours in refrigerator. Bake at 450 for half an hour and at 350 for 20 minutes per pound of lamb. Remove from oven and let rest for 20 minutes covered with foil. Carve and serve with mint pesto. (recipe to follow)