1 5-9 lb. leg of Alberta Lamb
3 cloves of garlic, thinly sliced
2 Tbsp lemon juice
½ tsp. salt
¼ tsp. pepper
2 Tbsp olive oil
- Trim any excess fat off the leg of lamb. With point of sharp knife, cut many small slits in the surface of the lamb. Push a sliver of garlic into each slit.
- Mix together remaining ingredients. Rub mixture over the surface of the lamb.
- Place lamb on a rack in a roasting pan. Roast at 325˚F until internal temperature reaches 140˚F for rare, 160˚F for medium and 170˚F for well done. Allow lamb to rest for 15 minutes before carving. Slice and serve with pan juices or gravy.
In addition I have made a sauce with the dressing to pour over the lamb once it is cooked. Simply sauté half of one small diced red onion or shallot in a sauce pan. Add 1/4 cup of Greek Dressing, simmer for 5 minutes. Drizzle over your roasted rack of lamb.
Courtesy of Carol Olivieri - Blue Kettle Specialty Foods