Rosemary Roasted Lamb

1. 1

   Preheat oven to 425u00b0. In a small bowl, combine the oil, garlic, salt and rosemary; rub over lamb. Cover and refrigerate overnight. Place lamb, fat side up, on a rack in a shallow roasting pan.

2. 2

   Bake, uncovered, 20 minutes. Reduce heat to 350u00b0; bake 1-3/4 to 2-1/4 hours longer or until meat reaches desired doneness (for medium-rare, a thermometer should read 135u00b0; medium, 140u00b0; medium-well, 145u00b0), basting occasionally with pan juices. Let stand 15 minutes before slicing.

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