Recipe adapted from NutmegNanny.com
Serves 6
Prep Time: 30 minutes
Cook Time: 1 hour 30 minutes
Total Time: 2 hours
Ingredients:
1 (5-6 lb) Windy N Ranch Leg of Lamb
6 cloves garlic, minced
3 Tbsp. olive oil
2 Tbsp. minced rosemary
1 Tbsp. minced mint
2 tsp. kosher salt
1/2 tsp. cracked pepper
5 cloves garlic
4 sprigs fresh rosemary
Directions:
Preheat oven to 325 degrees F.
Add your leg of lamb to a roasting dish or large cast iron skillet for roasting.
In a small bowl combine garlic, olive oil, minced rosemary, minced mint, kosher salt and cracked pepper. Mix together until combined.
Rub the herb mixture all over the leg of lamb coating all sides. Add your extra garlic and rosemary around the sides of the lamb.
Add lamb to the oven and roast for about 15 minutes per pound. Our 6 lb leg of lamb cooked for 2 hours, which resulted in most of the lamb at medium, with a small section close to the bone at medium-rare.
Let the leg of lamb rest for 15-20 minutes before slicing. Spoon some of the pan drippings over sliced lamb to serve.