Captuo’s Roast Easter Lamb

1 4lb leg of lamb
3 cloves fresh garlic, slivered
3 sprigs fresh rosemary, leaves only, chopped
1/2 cup olive oil
1 T salt
1 1/2 t freshly ground black pepper
1 cup freshly squeesed lemon juice

With a small knike make slites about1 inch deep all over the meat and insert the garlic slivers and chopped rosemary. In a small bowl, combine the olive oil, salt and pepper and mix well. Rub the mixture all over the lamb, coating it well. Place the meat in a dish, cover and let marinate for 2 hour to overnight.

Preheat oven to 350 degrees. Place the lamb in a roasting pan, add the lemon juice to the pan and roast for 1 to 1 1/2 hours, basting every 15 minutes. The roast will be doene when it reaches 150 to 1600 degrees internal temperature. Remove from oven and let rest for 10 to 15 minutes before carving. Place sliced meat on a serving platter and pour over the pan juices before serving.

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