This classic roast leg of lamb recipe is seasoned with garlic and rosemary. We roast the lamb at a high temperature for a short time to brown the exterior, then finish roasting at a lower temperature to keep the juices in.
Roasted boneless leg of lamb. Used the bit for the rub/coating (pre-cooking the garlic in olive oil on low heat for about 10 minutes first, and used a food processor for the mixing to really blend it/chop it well), cooked it at 400 for 20 min per lb. instead of the 375 recommended here. Fab.