Rosemary Leg of Lamb
Yield
14 servingsPrep
20 minCook
1 hrsReady
2 hrsTrans-fat Free, Low Carb, Sugar-Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 8 | pounds |
leg of lamb
|
|
| 2 | each |
garlic cloves
slivered |
|
| 3 | tablespoons |
lemon juice
|
|
| 1 | teaspoon |
rosemary leaves
crumbled |
|
| 1 ½ | teaspoons |
salt
|
|
| ¼ | teaspoon |
black pepper
|
|
| ¼ | cup |
butter
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3.6 | kg |
leg of lamb
|
|
| 2 | each |
garlic cloves
slivered |
|
| 45 | ml |
lemon juice
|
|
| 5 | ml |
rosemary leaves
crumbled |
|
| 7.5 | ml |
salt
|
|
| 1.3 | ml |
black pepper
|
|
| 59 | ml |
butter
|
|
Directions
Remove the lamb from the refrigerator 1 hour before roasting.
Preheat the oven to 350℉ (180℃).
Trim all but a thin layer of far from the lamb, and make small slits over the surface of the meat.
Insert the slivered garlic into these slits.
Brush the lamb with lemon juice, and rub rosemary, salt and pepper into the meat.
Place the lamb, fat side up, on a roasting rack in a large, shallow roasting pan.
Roast at 350℉ (180℃). for 1½ hours, or until a properly-placed meat thermometer reads 140 degrees F. for rare, 150 for medium, or 160 for well- done.
Carve and serve.
