|Boned and rolled leg of lamb tied- oven ready|
Leg of lamb is a popular dinner for many families on Easter Sunday. Make it easier by having your butcher de-bone the leg. If you don't own any cooking twine ask the butcher for some. I recommend you tie it yourself (its not to difficult) after you generously season the whole leg inside and out. To season the leg I use a combination of crushed garlic,olive, oil,lemon juice,fresh chopped rosemary,sea salt, and fresh cracked pepper. Don't be afraid to experiment with different amounts of each. If you are not a garlic lover(like I am) use it sparingly by using more olive oil or lemon juice. Rub entire leg on buth sides with the seasonings. Fold the leg back up into shape and tie 3 strings across the width and one across the length so it looks similar to the image shown. Let the roast sit out for 45 to 60 minutes before roasting. Place leg in a shallow lightly oiled roasting pan into a preheated 400 degree oven for 30 minutes. Reduce heat to 350 degrees and cook for about 1 more hour for a 6 lb bnls leg. Add 15 minutes cooking time for each additional pound.