Roasted Lamb with Garlic and Herbs

This is an easy way to make tender, juicy roasted lamb with herbs and garlic. A perfect dish for Sunday lunch or a special dinner.

Ingredients (Serves 6)

1 lamb leg (about 5 1/2 pounds)

1/2 cup vegetable oil

1 bay leaf

1 sprig fresh rosemary

2 tablespoons seasoning salt (or use 2 tablespoons of any savory spice blend)

1 medium onion, quartered (leave the skin on)

1 whole garlic bulb, quartered (leave the skin on)

1/2 cup hot water

Instructions

1. Rinse the lamb and pat dry. Rub it all over with the seasoning salt. Place in a large baking pan and pour hot oil over the meat.
2. Add the rosemary, bay leaf, onion, and garlic to the pan around the lamb.
3. Pour 1/2 cup of hot water into the pan. Cover the pan tightly with foil.
4. Bake in a preheated oven at 375°F for about 1 hour and 30 minutes.
5. Toward the end, remove the foil and let the lamb brown. Baste it with the juices from the pan if needed.

Serving

Slice the lamb and serve with the strained pan juices. Great with roasted potatoes, green onions, fresh tomatoes, and your favorite salad.

Tip:
You can roast the potatoes in the same pan. Just add them halfway through cooking once the lamb is starting to soften.