Roasted lamb for Easter dinner is the perfect tradition to start.

My kids love this!

A boneless leg of lamb is ideal.  Ask your butcher to debone the leg and roll the roast.  If not, remove the leg bone and role.

Season with:

• one garlic clove sliced * You will need roughly 2 TBS
• 2TBS olive oil
• 1 TBS rose (crushed)

Don’t preheat the oven.

Roll lamb with garlic and rosemary sprinkled throughout.   Tie with a cotton meat string.  Often I will use the string from a feed sack, grain sack our sugar sack.  Any non-synthetic.

Rub tied lamb roast with olive oil.  Sprinkle remaining seasoning over meat.

Roast on a wire rack over a broiler pan.  I use a cookie cooling rack.  The important thing is to let the greese drip off the lamb meat.

Roast at 325 degrees for:  25-30 min/lb for medium-rare  to 145 degrees

30-35 min/lb for medium to 169 degrees

*turn meat over halfway through cooking time.

Let meat stand 20 min. before carving.

Serve with mint jelly.