¼ cup olive oil
1 lemon (zest and juice)
2 tablespoon chopped fresh rosemary
2 tablespoon minced fresh garlic
2 to 3 teaspoon coarse salt
1 to 2 teaspoon black pepper
1 boneless or partial bone-in leg of lamb
1 cup of water, or chicken stock, or white wine
Preheat oven to 425 degrees F. Pour water, chicken stock, or white wine into the roasting pan, to provide moisture. Place the lamb on the top of the roaster.
Roast for 20 minutes. Reduce the temperature to 325 degrees F. Roast for about 1 more hour, or until desired doneness.
Let the lamb rest for about 20 minutes before carving. Serve with your favorite Easter side dish.
Temperature guide for roasted lamb: 130 degrees F to 135 degrees F for medium-rare and 180 degrees F for well-done. You can also assume a baking time of approximately 20 minutes per pound for well done lamb.
This is my original recipe. I hope you enjoy it.