Easy Leg of Lamb
1 (5 ½ lb.) boneless leg of lamb, tied in netting
20 cloves garlic, or more to taste
Garlic powder, to taste
10 fresh rosemary sprigs
Preheat oven to 325°. Cut 20 deep slits evenly spaced around the leg of lamb without cutting the netting. Stuff a garlic clove into each slit. Rub garlic powder over lamb. Place sliced rosemary sprigs under netting evenly around lamb. Place lamb into a roasting pan. Roast until reddish pink and juicy in the center for MEDIUM-RARE, about 2 ½ hours. An instant read thermometer inserted into the center should read 130°. Cover in aluminum foil; rest meat until thermometer read 135° before carving.
(04 03 15)