1 head of garlic, cloves peel, separated and sliced into spears
1 loosely packed cup of fresh rosemary
Salt and pepper, to taste
Instructions
Preheat oven to 400F.
Stab the lamb all over with a small, sharp paring knife. Stabby stabby. Insert a slice of garlic and a sprig of rosemary into each inscision. Sprinkle the whole leg with salt and pepper.
Roast for three hours, or until a thermometer inserted into the thick part of the joint, but without touching the bone, reads 160-170F.
Remove the roast from the oven and let rest for 10-15 minutes before carving.
Recipe by Kiku Corner at https://www.kikucorner.com/2014/12/29/roasted-leg-of-lamb-with-rosemary-and-garlic/