Victoria’s Lamb with Rosemary and Olive Oil

Ingredients

• ½ cups Garlic Cloves
• ½ cups Whole Peppercorns (less For Less Spicy)
• 1 cup Chopped Fresh Rosemary
• ¼ cups Kosher Salt
• 1 cup Olive Oil, Or As Needed
• 1 whole 5-6 Pound Spring Leg Of Lamb, Deboned And Butterflied
• 2 cans (15 Oz. Size) Olives, In Juice

Preparation Instructions

Using a food processor or hand blender, chop the garlic, peppercorns, rosemary and salt until you have a thick paste.

Rub all over the leg of lamb with olive oil. Take 1/3 of the paste and put a little of the paste into all the nooks and crannies of the inside of the leg. Wrap the leg with some string to keep its shape and rub the rest of the paste all over the outside of the leg.

Place the lamb in a roasting pan and then pour the two cans of olives and all their juices into the bottom of the pan. One inch of liquid is desirable.

Roast the lamb at 350ºF for 45 minutes to 1 hour. Don’t overcook. Serve it pink.

Serve with creamed spinach, a green salad and a nice crusty bread. Also good with creamy polenta.