In the Kitchen: Roast Leg of Lamb

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

Ingredients:

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

Directions:

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.