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4 servings
suggest servings
| 5 | pounds | lamb, leg whole | |
| 2 | cloves | garlic | sliced |
| 1/3 | cup | olive oil | |
| 1 | teaspoon | salt | coarse or kosher |
| 1 | x | black pepper | freshly ground |
| 1 | teaspoon | rosemary leaves | |
| 1/2 | teaspoon | thyme leaves |
Trim lamb of fat. Cut slits about 1/2 inch deep all over lamb and insert slivers of garlic. Rub all over with olive oil. Combine salt, pepper, and herbs and rub herb mixture all over lamb. Allow to sit at room temperature 20 minutes.
Preheat oven to 450 degrees. Roast lamb for 15 minutes at 450 degrees, then turn oven down to 350. Continue to roast until desired degree of doneness is reached, about an hour for medium rare. Baste with pan juices once or twice. Remove from pan and allow to rest at room temperature for 15-20 minutes before carving.
Potatoes, carrots, and onions may be roasted in pan with lamb. Baste occasionally.
this is a wonderful recipe. my parents & I loved it. we had never had lamb for Easter before.
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| % Daily Value* | |
| Total Fat 18.0g | 28% |
| Saturated Fat 3.0g | 13% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 591mg | 25% |
| Total Carbohydrate 2.0g | 1% |
| Dietary Fiber 0.0g | 1% |
| Sugars 0.0g | |
| Protein 0.0g | 1% |
| Vitamin A | 0% | Vitamin C | 3% | |
| Calcium | 1% | Iron | 1% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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i found it fun to make and my family loved it . it does take some patience when it comes to the braiding part but other than that i will use tis receipe time and time again
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