Ingredients
Scale
- 5 pound boneless leg of lamb
- 6 cloves garlic, finely grated
- 3 tablespoons extra virgin olive oil
- 2 tablespoons fresh rosemary, minced
- 1 tablespoon fresh mint, minced
- 1 teaspoon kosher salt
- 1/2 teaspoon cracked black pepper
- 5 whole heads of garlic
- 4 sprigs fresh rosemary
Instructions
- Preheat your oven to 325 degrees F.
- Place the boneless leg of lamb into a large roasting dish or cast iron skillet.
- Combine grated garlic, olive oil, minced rosemary, minced mint, salt, and pepper in a small bowl.
- Massage the herb and garlic paste thoroughly over the entire surface of the lamb.
- Arrange the whole heads of garlic and fresh rosemary sprigs around the lamb in the pan.
- Roast for approximately 20 minutes per pound, or until the internal temperature reaches 130 degrees F for medium-rare.
- Remove the meat from the oven and let it rest for 15 to 20 minutes before slicing.
Notes
- Always bring the meat to room temperature for 30 minutes before roasting to ensure it cooks evenly.
- Use a meat thermometer inserted into the thickest part of the leg to monitor doneness accurately.
- Prep Time: 15
- Cook Time: 100
- Category: Baked Lamb
- Method: Roasting
- Cuisine: Mediterranean