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Leg of Lamb with Garlic and Rosemary

1 leg of lamb, 4½ to 6 lbs.
Half a lemon
2 – 3 cloves of garlic, sliced
1½ Tbsp. The Spice Hunter Mediterranean Rosemary
4 Tbsp. olive oil
Salt and The Spice Hunter Coarse Black Pepper

With a sharp knife, make a number of incisions into the skin of the lamb and push 1 to 2 slivers of garlic into each incision. Squeeze the juice of the lemon over the lamb and then sprinkle with rosemary. Add the olive oil and rub in well, pushing some of the rosemary into the incisions with the garlic. Season with the salt and pepper before placing in a large zip-top bag or loosely covered in a non-metal container. Marinate for at least an hour or overnight, if possible. Roast the leg in a sturdy roasting pan in a preheated oven set at 325°F. Allow 20 minutes per pound plus an additional 20 minutes for well done.