LEG OF LAMB

         LEG OF LAMB (I HAVE MINE DE-BONED BY THE BUTCHER)

FRESH ROSEMARY

     GARLIC POWDER OR FRESH GARLIC, THINLY SLICED

SALT

FRESHLY GROUND PEPPER

THYME (IF DESIRED)

DIRECTIONS:

PREHEAT OVEN TO 450°.

RINSE MEAT AND DRY.

              (IF USING FRESH GARLIC, MAKE SLITS IN MEAT AND INSERT GARLIC AND ROSEMARY.)

SEASON MEAT ALL AROUND.

           PLACE ON RACK IN SHALLOW BAKING PAN, FAT SIDE UP.

PLACE IN OVEN AND BAKE FOR 1/2 HOUR.

               REDUCE OVEN TO 350°AND BAKE UNTIL MEAT THERMOMETER REGISTERS 180°.