Classic Roast Leg of Lamb

See the video here!

5 pound boneless leg of lamb
1 head of garlic
5 sprigs of Rosemary
1 1/2 cups Olive Oil

Clean and mince the head of garlic and strip the needles from the sprigs of rosemary.  Rough chop the rosemary into the garlic.

 Place them both into a ziplock bag with the olive oil and lamb massaging them into the lamb to cover it.  Place in the fridge and let sit overnight.

Next day remove the lamb from the bag and brush off the excess rosemary and garlic.  Do not rinse off.  Set your oven or grill for 350° F and allow the lamb to come to room temperature.

Place the lamb in the oven/grill and cook for 2 hours to an internal temperature of 145° F for medium rare. 

Allow to rest for 30 minutes, slice and serve.  Enjoy!!