Serves: 6 - 8
INGREDIENTS
- 1 leg of lamb (5-7 lbs)
- 2 tablespoons Herbes de Provence
- 2 cloves garlic, thinly sliced
- kosher salt
DIRECTIONS
- Preheat the oven to 425 degrees.
- Make thin cuts into the fatty side of the leg, and place one piece of the sliced garlic clove into the cut. Repeat 8-10 times all over the leg of lamb.
- Rub the entire leg with kosher salt and the Herbes de Provence.
- Place the lamb on a roasting tray.
- Place the leg in the middle rack of your oven and roast at 425 degrees for 15 minutes
- Lower the oven to 375 degrees and cook for another 45 minutes.
- Remove from oven, place on a cutting board and let sit for 15 minutes.
- Now get out a sharp knife. There will be a short piece of clean bone, which is where you’re going to hold the leg as you cut it. Hold the lamb on a 45 degree angle, with the more bulbous side of the leg face up. Cut long thin slices from the meaty side of the lamb.
- Place on warmed plates and serve.
