Leg of Lamb - Slow Roasted
- 2 clove(s) garlic, or more, to taste
- 1 tablespoon(s) fresh rosemary, or 1 teaspoon dried
- 5 pound(s) leg of lamb, bone-in
- 2 teaspoon(s) salt
Preheat oven to 250°. Trim any excess fat from the lamb. Make shallow slits an inch or so apart into the meat. Mash or press the garlic. Finely chop the fresh rosemary (pulverize if using dried). Mix garlic, rosemary and salt into a paste and rub over the meat and into the slits. Put lamb into ...