Ingredients

1 leg of lamb (7 to 8 pounds)
2 large cloves garlic, slivered
3 tablespoons fresh lemon juice
2 teaspoons ground cinnamon
1 tablespoon crushed rosemary
Salt and freshly ground pepper

Directions

Cut slits all over lamb with the tip of a sharp knife and insert garlic slivers. Pour lemon juice over lamb and rub lamb well. Mix cinnamon, rosemary and pepper and pat rub all over lamb. Season with salt. Place lamb in a shallow roasting pan. Bake in preheated 425 degree F oven for 20 minutes. Lower heat to 350 degrees F and roast 15 minutes per pound for medium lamb or until meat thermometer reached 155 degrees F. For rare meat, roast 12 minutes per pound until thermometer reaches 150 degrees F. Let lamb rest for 15 minutes before carving. Serve with Brown Rice and basil or mint jelly. Serves 6-8. Each serving contains 518 calories, 33g fat, 1g carb, 132mg sodium, 185mg cholesterol, 58% calories from fat. From Aunt Velma and Aunt Sanoma.