Roasted Leg of Lamb

By junerodgers

Roasted leg of lamb is a dish that can be eaten all year round, but it is especially perfect for Easter. It is such a tasty dish that I don’t believe is eaten often enough. Some people tend to shy away from it & I’m not sure why. When cooked properly (which in my humble opinion is MEDIUM) it is some of the most delectable meat out there. It’s supposed to be pinkish so don’t let that alarm you if you’ve not cooked it before, please don’t overcook it, you won’t like it, well unless you like lamb jerky and then I suppose you might.

Ingredients

• 4-5 pound boneless leg of lamb - trussed
• 4-5 tablespoons Scrumptious Pantry - Tuscan Grilling & Roasting Salt

Preparation

Step 1

Preheat oven to 450 degrees.

WHILE oven is preheating spread roasting salt over the leg of lamb. Place lamb into roasting tray and cook for approximately 15 minutes.

Reduce heat to 350 degrees, put 1/2 cup of warm water into the bottom of the roasting pan and cook additional 30 minutes to achieve medium (alter cooking time for more or less doneness)

Remove from oven and transfer to cutting board. Cover with aluminum foil and allow to rest for additional 10-15 minutes prior to slicing.