Serves 6-8
Free of: Gluten and top allergens

Ingredients

• 1  5-6 lb leg of lamb, bone in
• ¼  cup (60 mL) olive oil
• 4 tbsp (60 mL) fresh rosemary, minced
• 4 cloves garlic minced plus 2 cloves, sliced
• Salt and pepper

Method

1. Pre-heat oven to 375° F. Using a sharp paring knife, make 1-inch slits all over the lamb leg (approx. 16-20). Insert sliced garlic into slits.
2. Place lamb, fat side up into a large roasting pan.
3. In a bowl, combine olive oil, rosemary, minced garlic, salt and pepper.
4. Rub mixture into lamb, coating thoroughly.
5. Roast lamb until your thermometer reads 130°-140° F, for medium rare. Remove from oven, tent with tin foil and rest 10 minutes.
6. Carve and serve with mint sauce.

Next: Fresh Mint Sauce