Leg of Lamb, Simply Roasted, Simply Delicious

Resting roasted bone-in leg of lamb from Riverslea Farm

Finger-licking, melt-in-your-mouth delicious, this ample 2lb bone-in leg of lamb was prepared very simply: rubbed in olive oil with twists of freshly ground black peppercorn and flaked sea salt, bedded and topped with sprigs of rosemary and cloves of garlic in their skins, and covered with foil and baked at 325 for just about 3-1/2 hours while I perused the farmers' market.

Imagine creamy roasted garlic smooshed over finger-pulled chunks of tender, moist meat swiped in salty & savory pan drippings.  That, my friends, was exactly how we served it, straight from the pan as an appetizer for a small bunch of friends last weekend.

Simple as that.