Roast Leg of Lamb with Rosemary and Garlic

Ingredients

        8 pound leg of lamb

        2 tablespoons minced fresh rosemary

        1 tablespoon finely grated lemon peel

        1 garlic clove, minced

        1/4 cup water

        Fresh rosemary sprigs

        2 tablespoons olive oil

        Salt

Preparation

       1- Preheat oven to 350°F

       2- trimmed leg of lamb of excess fat  and put in large roasting pan. Sprinkle with salt. Mix oil, minced rosemary, lemon peel and garlic in bowl. Rub over lamb.

        3- Roast lamb until inserted into thickest part registers 130°F for medium-rare, basting occasionally with pan juices, about 1hours.

        4- Spoon off fat from drippings in roasting pan; add 1/4 cup water to pan. Place on burner over medium heat. Add any lamb juices from platter. Bring to boil. Season with salt. Keep warm.

       5- Cut lamb into thin slices; arrange on platter. Pour juices over. Garnish with rosemary sprigs.

H.Zoghib