Roast Lamb Leg Boneless

2.5 kg

boneless lamb leg

{9 g} 2 - 3

Cloves good garlic, slivered

0 g

Salt

0 g

Pepper

Some

Olive oil

Preheat oven 400F/204C

Keep netting on, insert slivered garlic in regular intervals lamb leg using steak knife to create slits.

Liberally coat leg with salt, pepper and a little oil.

Cook for 20 minutes per pound.

Grind up rosemary, salt and a little oil. Pour on top and spread well at about 2/3 through the cooking time.

2 tsp {2.4 g}

Rosemary

1 tsp {6.0 g}

salt

1 TBL {14 g}

oil

Cook until 135F/57C, carry over and foil tent should take center to 140F/60C +.

Note	2016-03-13 Cooking to 130F/54C too rare in the middle, take it to 135F/57C instead.