Garlic Studded Leg of Lamb

One of my closest friends and I used to through an annual holiday dinner party and I always made roasted chicken and this lamb recipe. It's really popular and couldn't be any easier. I encourage you to fiddle with the herb rub and even try it with eye of round roast or pork loin. I am making this recipe for one of my Passover seders this year. Stay tuned for some Passover posts in the coming weeks!

Garlic Studded Leg of Lamb
Serves 8-10
Prep Time: 10 minutes
Cook Time: 90 minutes

• 1 leg of lamb, recommend boneless
• 2 tbsp finely chopped rosemary
• 1 tbsp finely chopped parsley
• 10-15 large cloves of garlic, peeled
• 2 tbsp salt
• 1 tbsp pepper
• 1/4 cup olive oil

Pre-heat the oven to 450 degrees.
With a long, narrow knife (such a a boning knife), stab holes all over the lamb. Insert cloves of garlic in each hole as you stab the meat.
Mix the salt, pepper, and herbs with the oil. Rub all over the lamb, evenly distributing the seasoning.
Place on a parchment or foil-lined baking sheet, for ease of clean-up. I don't usually use the jus from this recipe, but if you wanted to make a pan sauce, ignore this instruction.
Roast at 450 degrees for 30 minutes. Reduce the heat to 350 degrees and roast for another hour or so, until desired temperature. I like medium rare. Allow to rest for at least 20 minutes before carving.