1 6 Pound Leg of Lamb
5 Large Cloves of Garlic
6 Tablespoons Fresh Mixed Herbs: Rosemary, Parsley, Thyme, Oregano
5 Tablespoons Olive Oil
Salt & Pepper To Taste
Preheat the oven to 425° F. Slice the garlic cloves into three or four long strips. With a sharp knife, make 1 inch deep slits into the lamb spaced fairly evenly apart. Place a piece of garlic into each slit. Chop the herbs and mix with the olive oil and salt and pepper. Rub the herb mixture over the outer surface of the lamb. Place in a roasting pan and cook for 30 minutes. Reduce the heat to 325° F and cook and additional 10 to 12 minutes per pound. If you are cooking a roast with the bone in, the roast will require a little longer cooking time than a boneless roast. Remove the lamb from the oven and cover with aluminum foil and let sit for about 20 minutes before carving.