Roast LAMB

I am so looking forward to tonight's dinner. My entire house smells like garlic, olive oil and rosemary and I wouldn't have it any other way. Fresh lamb leg roasted with have a bulb of garlic and lots and lots of frozen rosemary (courtesy of the 12 inches of snow outside). I'm serving the local free ranged lamb with roasted rutabaga, sweet potatoes and broccoli. I also made something that is a mix between pita, naan and pizza loaded with olive oil, rosemary, pink Himilayan salt, and garlic.

Here's what I did.

1 leg of lamb
1/2 bulb garlic
3 long springs of rosemary (Enough for about 3 Tbs chopped)
olive oil
pink Himalayan salt
Black pepper

Preheat oven to 400. Smash about 3/4 of the garlic and all of the rosemary with morter and pestal. Whip in about 1/4 cup olive oil. Rub leg with mixture until well covered. Make several slits in meat, insert remaining garlic bulbs. Split in half in necessary. Roast in oven for 30 minutes at 400, reduce to 350 and cook another hour. Let set for 15-20 minutes before slicing. BOOM.