Lemon-Rosemary Lamb

Ingredients

One 4-1/2 pound leg of lamb
3 Tampico’s whole cloves
3 fresh garlic cloves, sliced
1/4 cup olive oil
Sea salt
1/2 cup lemon juice
1/4 teaspoon Tampico’s ground black pepper
1/4 cup Tampico’s dried rosemary leaves

Serves

Serves 6

Instructions

Trim the excess fat from the meat, but leave a thin layer. Make 1-inch slits all over the meat, and insert a slice of garlic into each slit. Rub meat with a liberal coating of olive oil and than coat heavily with sea salt. Add lemon juice and ground black pepper. Wrap securely with plastic wrap and refrigerate for at least 3 to 4 hours (the longer the better).
Preheat the oven to 500 degrees F. Heat an ovenproof skillet large enough to hold the meat. Remove the lamb to a platter, and pour off all but 1 tablespoon of olive oil. Cover the bottom of the pan with rosemary. Place the lamb on top and cover the lamb with more rosemary. Place in the oven for 20 minutes and then reduce oven temperature to 375 degrees F. Roast 40 minutes longer or until done. Remove from oven and let cool for 15 to 20 minutes. Serve.

Meat and Poultry