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5 lb boneless lamb roast
2 cloves garlic crushed and sliced.
1 lemon zested and juiced
1 T each: dried parsley, rosemary
1/4 tsp. pepper
1/8 tsp salt (optional)
3/4 - 1 c olive oil
Preheat oven to 350.
Mix 1/2 of olive oil salt, pepper, lemon zest, 1 clove of garlic, rosemary, parsley together in bowl, set aside.
Put lamb roast in roasting pan. Make slits to form small pockets all over lamb roast. Put olive oil mixture and remaining garlic slices in pockets of roast. Pour remainder of olive oil over lamb.
Bake at 350 for 2 - 3 hours approx. or until done. Baste periodically with juices from bottom of pan. Halfway through cooking, squeeze lemon juice all over top of roast.
Let rest 15 - 20 minutes before carving.
Serves 10.
Preheat oven to 350.
Mix 1/2 of olive oil salt, pepper, lemon zest, 1 clove of garlic, rosemary, parsley together in bowl, set aside.
Put lamb roast in roasting pan. Make slits to form small pockets all over lamb roast. Put olive oil mixture and remaining garlic slices in pockets of roast. Pour remainder of olive oil over lamb.
Bake at 350 for 2 - 3 hours approx. or until done. Baste periodically with juices from bottom of pan. Halfway through cooking, squeeze lemon juice all over top of roast.
Let rest 15 - 20 minutes before carving.
Serves 10.
