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Rosemary Roasted Lamb

 Rosemary Roasted Lamb
Who knew so few ingredients could result in such an elegant and savory entree? One bite will make this no-fuss main dish memorable.
10 ServingsPrep: 10 min. + chilling Bake: 2 hours 5 min.


  • 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)


  • 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.
Nutritional Facts: 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.
Wine: Medium-Bodied Red Wine: Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.