The presentation of a leg of lamb at the holiday table always brings decadence and joy. Slow-cooked and rubbed in spices, it brings out the tastiness of the meat infused in its fat. My upbringing in Armenia involved buying a whole lamb, grilling it outside on a pit, and turning it into a celebration filled with anticipation and the joy of eating together with family and friends. I learned how to make leg of lamb from my mother-in-law, and this is my version with a bit more spices and herbs.

Ingredients:

• Leg of lamb (about 4 pounds)
• 1/3 cup of olive oil
• 6 large cloves of garlic, peeled and cut in half
• 2 tsp salt
• ½ cup fresh rosemary, chopped
• 1 TBS baharat (Lebanese 7 spice)

Instructions:

1. Preheat the oven to 425°F.
2. With a knife, puncture the lamb about 12 places and insert each half garlic and some rosemary leaves.
3. In a small bowl, add olive oil and other ingredients. Mix well and rub the mixture all around the meat. Place it in a roasting pan and put it into the oven on the middle tray. Cook for about 15 minutes.
4. Lower the oven temperature to 375°F and cook approximately 25 minutes per pound. If checking with a thermometer, the cooked temperature should be around 145°F (Medium).
5. Remove the lamb from the oven, cover it with aluminum foil, and let it rest for about 20 minutes before serving.
6. You can gauge the cooking time based on weight and thermometer readings.