Rosemary Roasted Leg of Lamb

INGREDIENTS:

1 leg of lamb (defrosted and brought to room temp)

12-15 cloves of garlic, peeled

1-2 bunches of fresh rosemary- chopped

1 large onion, rough chopped

3-4 large carrots, peeled and rough chopped

4-5 potatoes, rough chopped

2-3 cups of vegetable stock

Salt & Pepper to taste

DIRECTIONS:

Preheat the oven to 450 degrees F.  Scatter the onion, carrots, and potatoes on the bottom of a roasting pan.  Place leg of lamb on top.  Cut small slits into the meat, and insert whole cloves of garlic.  Season with salt, pepper and chopped rosemary.  Pour stock into the bottom of the roasting pan, enough to almost cover the vegetables. 

Place in the oven at 450 degrees F for 20 minutes.  Remove from oven.  Reduce heat to 325 degrees F. 

Cover the entire pan with thick aluminum foil, sealing the edges. Return to the oven, and roast for an additional 25 minutes per pound of lamb. 

Check the temperature with meat thermometer for doneness.

140-145 medium rare

155-160 medium

Let roast rest for 15-20 minutes before carving.  Scoop out roasted vegetables and enjoy with sliced lamb roast.