My last supper at Daniel's for Easter. GIGOT D'AGNEAU A L'AIL

This recipe is so simple that in my family we call it "Ras le bol" which means "enough already". but we always want more..

Important tips:
Always remove lamb from refrigerator 1 hour before roasting.
Preheat oven to 400oF
When oven is hot lower temperature to 350oF

5 - 6lbs bone -in and trim of ALL FAT leg of lamb
4 garlic cloves slivered
1 1/2 teaspoon of chopped fresh rosemary or 1 teaspoon dried rosemary
Coarse salt and pepper
1/4 cup of butter

Make small slits just large enough for garlic slivers evenly in the leg of lamb and insert the garlic slivers

Add chopped rosemary with salt and peper in softened butter and rub the lamb evenly with mixture.
Place lamb, fat side up on rack in an uncovered pan.
Roast 15 to 20 minutes per pound for a rare and medium rare lamb until 160 - 165o F or 30 minutes to a pound or until the internal temperature reaches 175 - 180o for meat well done.
For a light sauce add a little water in pan scrape juices and add salt and peppper for 5 minutes.

When done, remove from oven, cover the roast in foil and allow it to rest for 20 minutes before carving

Delicious with roasted potatoes...and or white beans