Basque Style Roasted Leg of Lamb
- 4 lb boneless leg of lamb
- 10 clove of fresh garlic, split in half
- 2 tablespoon kosher salt
- 2 tablespoon fresh cracked black pepper
- 3 tablespoon olive oil
Adapted from chezus.com
Preheat oven to 350. Using a sharp knife, make small slits throughout the leg of lamb and stuff a piece of garlic into the flesh. Mix the salt and pepper together. Press into the flesh. In a large frying pan over medium heat, brown all sides of the leg of lamb; about 5 - 7 minutes per side. Move the leg of lamb to a roasting pan, and put it into the oven and roast, following the guideline below. Remove from the oven. Let sit for 10 minutes before slicing. Serve. Eat.
**** Keep in mind when roasting a great piece of lamb, that you do not want to over cook it. Over cooking will only toughen the meat and kill the flavor. A little pink will not hurt you. A gorgeous leg of lamb is actually best when served medium rare. Plan on cooking a boneless leg of lamb at 350 for about 15 – 20 minutes per pound, the temperature of the meat should be 135 degrees in the middle. Invest in a meat thermometer, it will save your meal. Keep in mind that a large cut of meat such as a leg of lamb will continue cooking while it rests, so plan accordingly.