How to Roast Leg of Lamb (Dry Roasting Technique)

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  • 1 (4-6 pound) boneless leg of lamb
  • 2 teaspoons kosher salt
  • 3 cloves garlic, minced
  • 1 tablespoon freshly ground black pepper
  • 1 1/2 teaspoons dried rosemary
  • 1/4 cup olive oil


Preheat oven to 350°F.
Mix together seasonings and oil. Completely coat lamb.
Place on a rack in a shallow roasting pan.
Roast for 20 minutes per pound, or until internal temperature reaches 145°F for medium rare.
Transfer to a cutting board and let rest for 5-10 minutes before carving.

Recipe from Town & Country Market Bainbridge - Culinary Resource Center
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