(Metro News Service) Certain dishes call to mind family meals on Sunday evenings. Though families have their own unique traditions, particularly during the holiday season, some dishes have transcended family lines and become go-to entrées for holiday hosts. Roast lamb certainly falls into that category. Holiday hosts looking to offer guests a familiar dish that calls to mind family gatherings of years past can try this recipe for “Rolled Roast Lamb With Garlic” courtesy of Lines+Angles.

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Rolled Roast Lamb with Garlic

Makes 6 servings

• Boneless leg of lamb, trimmed, rolled, and tied
• 5 cloves garlic, peeled and cut into slivers
• 4 tablespoons extra-virgin olive oil, divided
• Salt, to taste
• Freshly cracked black pepper, to taste
• 2 sprigs fresh rosemary, leaves chopped, plus extra for garnish

1. Preheat oven to 450°F.

2. With a small knife, make slits on the outside of the lamb and insert three-quarters of the garlic slivers into the slits. Rub the roast with 2 tablespoons olive oil and season with salt and pepper.

3. Drizzle the remaining olive oil into a large Dutch oven, set over medium heat, add the remaining garlic slivers and chopped rosemary, and sauté until fragrant. Place prepared lamb in Dutch oven and brown on all sides (approximately 6 to 8 minutes).

4. Remove from the heat and place it in a preheated oven and cook for 20 minutes. Lower the oven temperature to 325°F and continue roasting for another 60 to 80 minutes, depending on the size of the leg and personal preference. Test internal temperature with an instant-read meat thermometer. Rare to medium-rare should register 120° to 135°F, medium to medium-well done 140° to 155°F, and well done 160°F and above. Keep in mind the meat continues to cook for a few minutes while resting outside the oven.

5. Remove the kitchen string and any netting from the lamb. Carve the meat crosswise into thin slices. Arrange on a warm platter and garnish with rosemary and pan juices if desired.