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