Roast Leg of Lamb
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INGREDIENTS 5 to 7-pound leg of lamb 1 clove garlic, cut into slivers Salt and pepper Make 4 or 5 small slits in lamb with tip of knife; insert slivers of garlic into slits. Sprinkle lamb with salt and pepper. Place lamb fat side up on rack in shallow roasting pan. Insert meat thermometer so tip is in center of thickest part of lamb and does not touch bone or rest in fat. Do not add water. Roast uncovered in 325 degree oven until thermometer registers 170 degrees; about 2-1/2 hours for 5-pound roast, about 3-1/2 hours for 7-pound roast. (Lamb can also be roasted to 140 degrees (rare) or 160 degrees (medium). Makes 15 servings