| |
Classic New Zealand Roast
| 1 |
New Zealand Spring Lamb Leg (3.5 lbs/1.6 kg) |
1 |
| 3 tbsp |
Rosemary |
145 ml |
| 2 |
Cloves Garlic, thinly sliced |
2 |
| |
Salt, Pepper |
|
Thaw lamb leg 1-2 days in refrigerator. Preheat oven to 325°F (160°C). Insert garlic slices in small slit in fat. Rub with rosemary, salt and pepper. Roast uncovered for 30 minutes per lb. (65 minutes per kg).
Yield: 6 to 8 servings
|
