Roasted Leg of Lamb with Rosemary

Ingredients

• 2½ lb boneless leg of lamb
• 3 sprigs fresh rosemary
• 6 cloves garlic
• 2 tbsp olive oil
• 1½ tsp salt
• ½ tsp black pepper
• ½ cup red wine (optional)
• ½ cup chicken or beef broth (optional)

Steps

1. Preheat oven to 375°F (190°C). Pat the lamb dry with paper towels. Make small incisions all over the lamb with a sharp knife.
2. Finely chop rosemary leaves and mince garlic. In a small bowl, combine rosemary, garlic, olive oil, salt, and pepper to create a paste.
3. Rub the paste all over the lamb, ensuring some gets into the incisions. Place the lamb in a roasting pan.
4. Roast for 60-90 minutes, or until an internal thermometer reads 135-140°F (57-60°C) for medium-rare. For a richer gravy, add red wine and/or broth to the pan during the last 30 minutes.
5. Remove lamb from the oven, cover loosely with foil, and let rest for 15-20 minutes before carving. This allows juices to redistribute.
6. Carve the lamb against the grain into thin slices and serve immediately.