Lamb with Rosemary and Garlic

Instructions

1. Preheat your oven to 375°F (190°C). This will ensure the oven is hot and ready when you’re ready to place the lamb inside.
2. In a small bowl, combine the minced garlic, chopped rosemary, olive oil, salt, and black pepper. Mix these ingredients thoroughly to create the marinade.
3. Place the lamb in a roasting pan. Use a sharp knife to make small, shallow cuts all over the lamb. This will help absorb the marinade.
4. Rub the garlic and rosemary marinade all over the lamb, making sure to get it into the cuts you made. This ensures the seasoning penetrates deep into the meat.
5. Squeeze the juice from half of the lemon over the lamb, and then scatter the lemon zest on top.
6. Pour the chicken stock into the bottom of the roasting pan. This will keep the meat moist during cooking and act as a base for a sauce.
7. Cover the lamb with aluminum foil and place it in the preheated oven. Roast for about 1 hour. This helps maintain the tenderness of the lamb.
8. After 1 hour, remove the foil and increase the oven temperature to 425°F (220°C). Let it roast for another 15 minutes to get a nice browned finish.
9. Use a meat thermometer to check the internal temperature of the lamb. It should register at least 145°F (63°C) for medium-rare.
10. Once the desired temperature is reached, remove the lamb from the oven and let it rest for 10 minutes before carving. This allows the juices to redistribute, making the lamb juicy and tender.
11. Carve the lamb and serve with your choice of sides. Enjoy your delicious Lamb with Rosemary and Garlic!