Easter Leg of Lamb

Ingredients (8 servings):

1 (5 1/2 pound) boneless leg of lamb, tied in netting

Easter Leg of Lamb

20 cloves garlic, or more to taste

garlic powder, or to taste

10 fresh rosemary sprigs

Directions:

1. Preheat oven to 325 F (165 C).
2. Cut 20 deep slits evenly spaced around the leg of lamb without cutting the netting. Stuff a garlic clove into each slit. Rub garlic powder over the lamb. Slice rosemary sprigs under netting evenly around the lamb. Place lamb into a roasting pan.
3. Roast in preheated oven until reddish-pink and juicy in the center for medium-rare, about 2-2 1/2 hours. An instant-read thermometer inserted into the center should read 130 F (54 C). Cover in aluminum foil; rest meat until thermometer reads 135 F (57 C) before carving.