In the kitchen today, we welcome Chef and Owner of Pot Au Feu Bob Burke, making a Roast Leg of Lamb.


  • 5 pounds leg of lamb
  • 4 cloves garlic, slices
  • Salt and ground black pepper to taste
  • 2 tablespoons fresh rosemary


  1. Preheat the oven to 350 degrees F
  2. Cut deep slits on the top of leg of lamb every 3 to 4 inches; push slices of garlic down into the slits. Generously season with salt and pepper.
  3. Roast in the preheated oven for 1 3/4 to 2 hours, or until an instant-read thermometer inserted into the center of the lamb reads at least 135 degrees F (57 degrees C) for medium-rare to medium doneness.
  4. Cover lamb with aluminum foil and let rest for at least 10 minutes before carving.

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