Roast Leg of Lamb
6 lb leg of lamb
1 t black pepper
2 T salt
2 T dried rosemary, crushed
Preheat oven to 450 degrees. Wash and dry lamb. Combine salt,
pepper, and rosemary and press the mixture firmly into the lamb.
Coat the entire surface evenly. Insert a meat thermometer into
the thickest part of the leg, being careful not to touch a bone.
Place the leg, fat side up, on a rack in a shallow roasting pan,
and roast, uncovered for 20 minutes. Reduce heat to 375 degrees
and roast for another 40 to 60 minutes, or until lamb is cooked to
your taste. Transfer to a heated platter, let rest for 15 minutes
for easier carving. Serve with mint sauce.