Roast Rosemary Leg of Lamb
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
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1/3 cup olive oil
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1/4 cup minced fresh rosemary
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1/4 cup finely chopped onion
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4 garlic cloves, minced
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1/2 teaspoon salt
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1/4 teaspoon pepper
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1 bone-in leg of lamb (5 to 6 pounds), trimmed
Directions
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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.
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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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