Easy Garlic Roast Leg Of Lamb With Rosemary and Parsley

• leg of lamb8 lbs
• garlic cloves5
• extra virgin olive oil8 servings
• flat leaf parsley1 cup
• rosemary1 tablespoon
• kosher salt1 tablespoon
• pepper8 servings

Instructions

1. 1

   With the tip of a small sharp knife, poke holes in the leg of lamb about 1 1/2-inch deep.

2. 2

   Into each hole, stuff one slice of garlic.

3. 3

   Rub the leg of lamb all over with olive oil, parsley and rosemary.

4. 4

   Season well with Kosher salt and black pepper.

5. 5

   Heat oven to 425 degrees.

6. 6

   Place lamb in a roasting pan; roast 30 minutes.

7. 7

   Reduce heat to 325 degrees, and baste the leg with any juices that have accumulated in the pan.

8. 8

   Cook about 2 hours (total cooking time is about 20 minutes per pound), until an instant-read thermometer registers 130 degrees (medium) in the thickest part.

9. 9

   Remove roast from oven and allow to rest 15 minutes.

10. 10

    Transfer roast to a cutting board and let rest for 10 minutes.

11. 11

    Carve in thin slices, parallel to the bone and serve.