This is about a 7 pound leg of lamb, defrosted and pulled from the refrigerator about an hour before putting into the oven. This allows meat fibers to relax, which makes the meat even more tender!
Rinse with cool water, pat dry and place into an oven proof pan fatty side up.
Season all over with salt, pepper, Italian seasoning, and then make little one inch slices into the meat and push a clove of garlic into the hole. Do this 10 more times so that there are 11 or 12 cloves of garlic embedded into the roast.
Close up of the clove of garlic. Then season a little more over the top of the garlic with Italian seasoning blend. Place 2 sprigs of rosemary next to the roast and peel the rest of the head of garlic and scatter around the roast. Put into hot oven and set timer for 20 minutes. When timer sounds, reduce heat to 340 degrees and slow roast the leg of lamb for another 2-2 1/2 hours.
Use a reliable meat thermometer to check the internal temperature. If you like your meat rare, remove as soon as thermometer reaches 145 degrees. We removed this leg of lamb at 165 degrees and let it rest as the finishing touches were put on the rest of the meal. There was plenty of pink in the roast and it was so tender and juicy.
Served here with mashed potatoes and sauteed leeks, roasted carrots and parsnips, coleslaw with peas, deviled eggs and a family favorite for generations, Yorkshire Pudding. Enjoy with family and friends!
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