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Rosemary Leg of Lamb

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Submitted by Judy1234

YIELD

14 servings

PREP

20 min

COOK

1 hrs

READY

2 hrs

Ingredients

8 3.6
POUNDS KG LEG OF LAMB
2 2
EACH EACH GARLIC CLOVES
slivered
3 45
TABLESPOONS ML LEMON JUICE
1 5
TEASPOON ML ROSEMARY LEAVES
crumbled
1 ½ 7.5
TEASPOONS ML SALT
¼ 1.3
TEASPOON ML BLACK PEPPER
¼ 59
CUP 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.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 269g (9.5 oz)
Amount per Serving
Calories 511 58% from fat
 % Daily Value *
Total Fat 33g 51%
Saturated Fat 15g 74%
Trans Fat 0g
Cholesterol 183mg 61%
Sodium 427mg 18%
Total Carbohydrate 0g 0%
Dietary Fiber 0g 0%
Sugars g
Protein 99g
Vitamin A 2% Vitamin C 3%
Calcium 2% Iron 25%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Low Carb, Sugar-Free
 

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