Roast Rosemary Leg of Lamb

Name: Roast Rosemary Leg of Lamb
Prep time: 10 min
Cook time: 2 h
Total time: 2 h 10 min
Yield: 8 servings.
Cuisine: Mediterranean
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

TOTAL TIME: Prep: 10 min. Bake: 2 hours + standing YIELD: 8 servings.

Roast lamb is perfect for Easter time or any special occasion. This succulent rosemary leg of lamb recipe calls for a flavorful rosemary, garlic and onion rub. —Suzy Horvath, Milwaukie, Oregon

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

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 135°; medium, 140°; medium-well, 145°), basting occasionally with pan juices. Let stand 15 minutes before slicing.

Nutrition Facts

5 ounces cooked lamb: 316 calories, 18g fat (5g saturated fat), 128mg cholesterol, 206mg sodium, 1g carbohydrate (0 sugars, 0 fiber), 36g protein.

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