Barnstable leg of lamb in a bed of rosemary

It has been too long of a day to say much, but let me say this: the leg of lamb we roasted today from Border Bay Junction Farm was melt-in-your-mouth good. The leg was the last of the two we got from the animal we bought this fall—and with nothing more than a brush of oil, a sprinkling of salt and pepper, and several hours in the oven over a bed of rosemary, it made for a scrumptious Easter treat.


Serves 4

3 tablespoons of olive oil with several rosemary sprigs over a leg of lamb in a large roasting pan. Sprinkle with salt and pepper, lay over rosemary, and let sit for 30 minutes.

Roast at 375 degrees, turning every twenty minutes, for an hour and 20 minutes, or until the internal temperature of the meat reaches 125 degrees. Let the roast rest for 20 minutes; serve warm.


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