Roasted Lamb with Black Fusion Truffle Salt

By Lonnie

Ingredients

• One 4-7 lb. boneless leg of lamb roast
• 6 cloves fresh garlic, peeled and cut into halves
• 1/4 cup fresh rosemary, chopped
• 2 Tbsp. Fusion Black Truffle Salt
• 4 Tbsp. fresh ground pepper
• 1/2 cup olive oil

Preparation

Step 1

1. Preheat your oven to 450 degrees. Carefully remove lamb from packaging and rinse under cold water. Pat lamb dry with a paper towel and place on a cutting board. With a sharp knife, cut little slits into all sides, into various depths. Place half a clove of garlic into each of the slits. Combine the rosemary, black truffle salt, pepper and olive oil; mix well. Rub this mixture over the entire lamb, packing bits of it into the garlic slits as well.

2. Place the lamb into a roasting pan and cook at 450 degrees for 20 minutes. Then, lower the temperature to 325 degrees. From this point on, roasting time can be anywhere from 25 to 70 minutes, depending on the size of the roast and whether you prefer your lamb rare, medium or well done.

It's helpful to have a meat thermometer on hand, to periodically test for doneness. Place the thermometer needle midway into the lamb (do not push it all the way through to the metal edge of the pan, as this will result in an inaccurately high reading). Most good meat thermometers will indicate the correct temperature range for lamb. If yours does not, you can cook it to an internal temperature of anywhere from 135 to 170 degrees Farenheit.

The roasted lamb is delicious with a side of mint sauce or horseradish and paired with a fresh tomato salad. Serve with additional Fusion Black Truffle Salt and fresh ground pepper to taste.