Rosemary Leg of Lamb
Taste of Home
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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
The Dalles, Oregon
SERVINGS: 10-12
CATEGORY: Main Dish
METHOD: Baked
TIME: Prep: 10 min. Bake: 1-1/2 hours
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 into a small saucepan, scraping browned bits. Skim fat. Combine cornstarch and broth until smooth. Whisk into saucepan. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Serve with lamb. Yield: 10-12 servings.