Ingredients
- (5 pound) leg of lamb
- cloves garlic, cut into slivers
- teaspoons dried dill weed
- /2 teaspoons salt
- teaspoon dried rosemary, crushed
- /2 teaspoon ground black pepper
Instructions
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Step 1
I start by preheating my oven to 325°F, ensuring it’s fully heated before the lamb goes in. Using a sharp knife, I make small incisions all over the leg, just deep enough to tuck in those slivers of garlic—this infuses flavor into every bite. In a small bowl, combine the dill, salt, rosemary, and black pepper. Rub this herb mixture all over the lamb, pressing it into the surface. Place the seasoned lamb, fat side up, on a rack set inside a roasting pan. Slide the pan into the oven and roast, uncovered, for 2 to 2½ hours, or until a meat thermometer inserted into the thickest part registers 155°F for medium. When it’s done, remove the lamb from the oven, tent it loosely with foil, and let it rest for 15 to 20 minutes. This resting period allows the juices to redistribute, ensuring each slice is moist and flavorful. Carve against the grain and serve.