| | Directions | | Wipe the leg of lamb clean with a damp cloth; do not remove the fell. Make 4 shallow gashes into the fat side of the leg and insert the cloves of garlic in these gashes. Rub the leg all over with salt and pepper. Place a trivet in an open roasting pan. Place lamb in pan with fat side up. Insert meat thermometer in the thickest part of leg so the bulb is at the center of the roast. Cook at 300 for 35 minutes to the lb or until thermometer reaches 175 degrees. Transfer to hot platter and cover to keep hot. remove pieces of garlic. Drain off excess from roasting pan and make gravy from savory borwn residue. A 6 to 6 1/2 lb leg of lamb serves 8 to 10. |
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| Ingredients | | - |  | Leg of Lamb |
| - | | 4 cloves garlic |
| - | | Salt & pepper to taste |
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