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Add olive oil, garlic cloves, rosemary leaves, lemon juice, kosher salt, and black pepper to a mini food processor and process until smooth.
Pat the lamb dry and rub the mixture over the lamb, getting the mixture into the netting. Cover and let the lamb marinate in the refrigerator for up to 24 hours.*
Preheat the oven to 450 degrees Fahrenheit.
Place the lamb in a roasting pan, fat cap facing up. Roast the lamb at 450 degrees Fahrenheit for 15 minutes.
After 15 minutes, reduce the oven temperature to 325 degrees and continue roasting until the internal temperature of the lamb reaches your desired temperature (about 1 hour and 20 minutes for medium).
Remove the lamb from the oven and allow it to sit for 10-15 minutes. Remove the netting, slice, and serve.