Perfect Roasted Leg of Lamb
4–5lb Harvest Haven boneless leg of lamb
1 Tablespoon fresh rosemary, finely chopped
1/2 cup loosely packed parsley, finely chopped
3 Tablespoons olive oil
4 cloves Harvest Haven garlic, cut into slivers
2 teaspoons salt
2 teaspoons ground black pepper
One hour before cooking take lamb out of fridge.
Using a paring knife, cut 1/2-inch-deep slits all over lamb, spacing about 2 inches apart, careful not to cut the netting. Place slivers of garlic into each slit. Place lamb on roasting rack in a shallow dish or roasting pan. Set aside.
In a small bowl combine rosemary, parsley, olive oil, salt, and pepper. Stir to form a paste. Rub paste all over roast. Let sit at room temperature for 45 minutes.
Preheat oven to 325 degrees F. Insert digital meat thermometer into center of meat. Roast the lamb until internal temperature reaches 130 degrees, about 20-25 minutes per pound. Remove from oven. Let rest for 10 minutes to bring lamb to medium-rare (135 degrees). Remove netting and carve into slices. Serve.