Rosemary Roasted Lamb Recipe

Rosemary Roasted Lamb Recipe
Rosemary Roasted Lamb Recipe photo by Taste of Home
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Rosemary Roasted Lamb Recipe

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Who knew so few ingredients could result in such an elegant and savory entree? One bite will make this no-fuss main dish memorable. —Matthew Lawrence, Vashon, Washington
MAKES:
10 servings
TOTAL TIME:
Prep: 10 min. + chilling Bake: 2 hours 5 min.
MAKES:
10 servings
TOTAL TIME:
Prep: 10 min. + chilling Bake: 2 hours 5 min.

Ingredients

  • 1/2 cup olive oil
  • 3 garlic cloves, minced
  • 1 tablespoon kosher salt
  • 1 tablespoon minced fresh rosemary
  • 1 leg of lamb (7 to 9 pounds)

Directions

Preheat oven to 425°. In a small bowl, combine the oil, garlic, salt and rosemary; rub over lamb. Cover and refrigerate overnight. Place lamb, fat side up, on a rack in a shallow roasting pan.
Bake, uncovered, 20 minutes. Reduce heat to 350°; bake 1-3/4 to 2-1/4 hours longer 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: 10 servings.
Originally published as Rosemary Roasted Lamb in Taste of Home's Holiday & Celebrations Cookbook Annual 2011, p142

Nutritional Facts

5 ounce-weight: 357 calories, 21g fat (6g saturated fat), 143mg cholesterol, 629mg sodium, 0 carbohydrate (0 sugars, 0 fiber), 40g protein.

  • 1/2 cup olive oil
  • 3 garlic cloves, minced
  • 1 tablespoon kosher salt
  • 1 tablespoon minced fresh rosemary
  • 1 leg of lamb (7 to 9 pounds)
  1. Preheat oven to 425°. In a small bowl, combine the oil, garlic, salt and rosemary; rub over lamb. Cover and refrigerate overnight. Place lamb, fat side up, on a rack in a shallow roasting pan.
  2. Bake, uncovered, 20 minutes. Reduce heat to 350°; bake 1-3/4 to 2-1/4 hours longer 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: 10 servings.
Originally published as Rosemary Roasted Lamb in Taste of Home's Holiday & Celebrations Cookbook Annual 2011, p142

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