ROSEMARY EVOO Roasted Leg of Lamb

Happy belated Easter tidings to all of you! Our family had a wonderful celebration here, and had a great dinner as well. I bought a nice leg a lamb and decided to pair it with some great Quail and Olive oils! This dinner was "knock your socks off good!" I made a nice gravy to go with the lamb. I also made some roasted potatoes, roasted Brussel sprouts, and a great salad to accompany our roasted leg of lamb. We invited a few other people to our celebration and let me tell you, there were no leftovers! I was a little upset, I was secretly hoping to have some leftover for a great breakfast in the morning! Oh well, everyone left with full bellies and we all had a great time. I used Quail and Olive's ROSEMARY EVOO for the leg of lamb, this oil is phenomenal, it added so much complexity to this meal. I latter drizzled a little of the Quail and Olive GENERATION EVOO over the lamb, this oil is so very buttery and leaves you completely satisfied! Enjoy!

ROSEMARY EVOO Roasted Leg of Lamb


Ingredients:

5.5 lb leg of lamb

Rub:

1 lemon, zested and juiced
3 sprigs fresh rosemary, chopped plus 2 sprigs
salt and pepper
1/4 cup ROSEMARY EVOO
6 garlic cloves

Preheat oven to 450*

Combine all ingredients for rub- lemon zest, rosemary, salt and pepper, garlic cloves

 Rub on roast. Pour ROSEMARY EVOO over roast and rub on lamb. Pour lemon juice on lamb, make sure you rub all over roast. Top with 2 sprigs of fresh rosemary.

 Put roast in oven at 450*for 20mins. Decrease oven temperature to 400*. Continue to roast for 1 1/2 hours or until center of roast reads 145*. Let stand for 1/2 hour before cutting.

 Enjoy!