Lamb Dinner

Perfectly wonderful leg of lamb

Sunday dinner this week was extra special. Jonathan and I had a locally produced leg of lamb that was amazingly tasty. I started by studding the lamb with cloves of garlic then I rubbed it with a little olive oil. I rubbed it with pink sea salt and finished with sprigs of fresh rosemary. It was a 4 pound piece of meat and I allowed about 25 minutes per pound cooking time at 325 degrees for medium-rare. I also added cubed red skinned potatoes to the roasting pan. They were combined with  sauteed onions and mushrooms for serving. After the roast comes out of the oven allow it to rest about 20 minutes before carving.

Inserting garlic cloves into slits cut in the lamb

Ready for the oven

Oven roasted potatoes combined with mushrooms and onions before serving