Ingredients
1/3 cup olive oil1/4 cup minced fresh rosemary1/4 cup finely chopped onion4 garlic cloves, minced1/2 teaspoon salt1/4 teaspoon pepper1 bone-in leg of lamb (5 to 6 pounds), trimmed
Preparation
Preheat oven to 325°. Combine the oil, rosemary, onion, garlic, salt and pepper; rub over lamb. Place fat side up on a rack in a shallow roasting pan.
Bake, uncovered, 2 to 2-1/2 hours or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), basting occasionally with pan juices. Let stand 15 minutes before slicing.
