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Rosemary Leg of Lamb Recipe

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Roast lamb is a treat for our family at Easter Time and on other special occasions. Before putting the meat in the oven, I rub on a mixture of garlic, rosemary, salt and pepper, which enhances the flavor. -Marie Hattrup Sparks, Nevada

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Rosemary Leg of Lamb Recipe

Prep: 10 min. Bake: 1-1/2 hours

Yield: 10-12 Servings

10 90 100

Ingredients

4 garlic cloves, minced
1 to 2 tablespoons minced fresh rosemary or 1 teaspoon dried rosemary, crushed
1 teaspoon salt
1/2 teaspoon pepper
1 bone-in leg of lamb (7 to 9 pounds), trimmed
1 teaspoon cornstarch
1/4 cup beef broth

Directions

In a small bowl, combine the garlic, rosemary, salt and pepper; rub over meat. Place on a rack in a large roasting pan.
Bake, uncovered, at 350° for 1-1/2 to 2-1/2 hours or until the meat reaches desired doneness (for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done, 170°;). Let stand for 10 minutes before slicing.
Meanwhile, pour pan drippings and loosened brown bits into a small saucepan. Skim fat. Combine cornstarch and broth until smooth. Whisk into drippings. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Serve with lamb. Yield: 10-12 servings.

Nutritional Facts 1 serving (1 slice) equals 220 calories, 8 g fat (4 g saturated fat), 119 mg cholesterol, 268 mg sodium, 1 g carbohydrate, trace fiber, 33 g protein.

Originally published as Rosemary Leg of Lamb in Taste of Home February/March 2004, p33

Medium-Bodied Red Wine

Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.

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