What if there was a bunch of them?
lambchops
Roast leg of lamb. The best lamb I’ve ever had in the world is fresh Iowa lamb.
INGREDIENTS:
Leg of lamb
kosher salt
pepper
2 garlic heads, cloves skinned and sliced thin
PREPARATION:
Warm to room temperature, and rinse under cold water. Place fat side up. Make slits through fat into meat with sharp paring knife. Insert garlic slices completely under fat to keep from burning. Place in roasting pan and sprinkle liberally with kosher salt.
Roast in a 500 degree oven for 50 minutes, turn down to 350 for another 25 minutes or so until golden brown. Remember to baste every 20 minutes with pan drippings. For the last 30 minutes, potatoes, carrots or garlic heads well slicked with pan drippings can be roasted as well. Keep them well basted too.
Let sit for about 15 minutes before slicing.