Rosemary Roasted Lamb Recipe
- 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 ounces cooked lamb equals 357 calories, 21 g fat (6 g saturated fat), 143 mg cholesterol, 629 mg sodium, trace carbohydrate, trace fiber, 40 g protein.
Medium-Bodied Red Wine
Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.