Roast Leg of Lamb with Rosemary
• 1 boned leg of lamb, about 2 kg rolled and tied
• 2 cloves garlic, thinly sliced lengthwise
• 3 sprigs fresh rosemary
• 2 tablespoons lemon juice
• Salt and pepper
• 1 cup low-sodium chicken broth
1. Bring lamb to room temperature. Preheat oven to 185°C.
2. Using the point of a sharp knife, make incisions 3 centimeters deep over surface of lamb. Fill each incision with a piece of sliced garlic and a few rosemary leaves, pushing them completely into the meat. Rub lamb all over with lemon juice. Season generously with salt and pepper.
3. Place lamb onto lower rack. Roast lamb for 20 minutes. Reduce oven temperature to 175°C and continue roasting lamb for 35 to 45 minutes.
4. Transfer lamb to a carving board and cover loosely with foil; let rest for 15 to 20 minutes. Pour excess fat and bits from fryer and place inside sauce pan. Pour in broth and bring to a boil over medium-high heat. Cook until liquid has reduced and slightly thickened, about 5 minutes.
Taste; season with salt and pepper, if desired. Thinly slice lamb and serve with sauce pan juices.