Roast Leg of Lamb with Rosemary Recipe

5 2 2
Roast Leg of Lamb with Rosemary Recipe
Roast Leg of Lamb with Rosemary Recipe photo by Taste of Home
Publisher Photo

Roast Leg of Lamb with Rosemary Recipe

Read Reviews
5 2 2
Publisher Photo
Roast lamb is perfect for Eastertime or any special occasion. This succulent dish calls for a flavorful rosemary, garlic and onion rub.
MAKES:
8 servings
TOTAL TIME:
Prep: 10 min. Bake: 2 hours + standing
MAKES:
8 servings
TOTAL TIME:
Prep: 10 min. Bake: 2 hours + standing

Ingredients

  • 1/3 cup olive oil
  • 1/4 cup minced fresh rosemary
  • 1/4 cup finely chopped onion
  • 4 garlic cloves, minced
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 bone-in leg of lamb (5 to 6 pounds), trimmed

Directions

Preheat oven to 325°. Combine the oil, rosemary, onion, garlic, salt and pepper; rub over lamb. Place fat side up on a rack in a shallow roasting pan.
Bake, uncovered, 2 to 2-1/2 hours or until meat reaches desired doneness (for medium-rare, a thermometer should read 145°; medium, 160°; well-done, 170°), basting occasionally with pan juices. Let stand 15 minutes before slicing. Yield: 8 servings.
Originally published as Rosemary Leg of Lamb in Country Extra March 2009, p49

Nutritional Facts

5 ounces cooked lamb: 318 calories, 18g fat (5g saturated fat), 128mg cholesterol, 206mg sodium, 1g carbohydrate (0 sugars, 0 fiber), 36g protein.

  • 1/3 cup olive oil
  • 1/4 cup minced fresh rosemary
  • 1/4 cup finely chopped onion
  • 4 garlic cloves, minced
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 bone-in leg of lamb (5 to 6 pounds), trimmed
  1. Preheat oven to 325°. Combine the oil, rosemary, onion, garlic, salt and pepper; rub over lamb. Place fat side up on a rack in a shallow roasting pan.
  2. Bake, uncovered, 2 to 2-1/2 hours or until meat reaches desired doneness (for medium-rare, a thermometer should read 145°; medium, 160°; well-done, 170°), basting occasionally with pan juices. Let stand 15 minutes before slicing. Yield: 8 servings.
Originally published as Rosemary Leg of Lamb in Country Extra March 2009, p49

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again


Reviews forRoast Leg of Lamb with Rosemary

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
ebramkamp User ID: 702841 264639
Reviewed Apr. 13, 2017

"I have made this for company and it was well received. Rosemary and lamb are such a nice pairing. The second time I made this I served it with a quick balsamic vinegar reduction. This is definitely a dish you will be proud to serve."

MY REVIEW
kmpatch User ID: 149103 245727
Reviewed Mar. 20, 2016

"Easy and flavorful. A 7-pound leg cooked to medium rare in 2-1/2 hours."

Loading Image