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Gigot D'agneau Au Romarin

Lamb leg
Crushed garlic and a few cloves
Rosemary leaves
Lemon juice
Olive oil
Black ground pepper

Cut all apparent fat of the meat and reserve. Make a few holes and insert the garlic cloves. Line the baking dish (smaller than your piece of meat) with rosemary Rub the meat with crushed garlic, pepper, lemon juice ,olive oil, and rosemary. Put the meat in the dish, cover with the fat to prevent burning, and cook in low temperature oven, turning the leg from time to time.

By the end of cooking disgard the piece of fat.

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