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Rosemary Leg of Lamb

Roast lamb is a treat for our family at Easter Time and on other special occasions. Before putting the meat in the oven, I rub on a mixture of garlic, rosemary, salt and pepper, which enhances the flavor. -Marie Hattrup Sparks, Nevada
  • Total Time
    Prep: 10 min. Bake: 1-1/2 hours
  • Makes
    10-12 servings

Ingredients

  • 4 garlic cloves, minced
  • 1 to 2 tablespoons minced fresh rosemary or 1 teaspoon dried rosemary, crushed
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 bone-in leg of lamb (7 to 9 pounds), trimmed
  • 1 teaspoon cornstarch
  • 1/4 cup beef broth

Directions

  • Preheat oven to 350°. In a small bowl, combine the garlic, rosemary, salt and pepper; rub over meat. Place on a rack in a large roasting pan.
  • Bake, uncovered, 1-1/2 to 2-1/2 hours or until the meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Let stand 10 minutes before slicing.
  • Meanwhile, pour pan drippings and loosened brown bits into a small saucepan. Skim fat. Combine cornstarch and broth until smooth. Whisk into drippings. Bring to a boil; cook and stir 1-2 minutes or until thickened. Serve with lamb.
Nutrition Facts
1 slice: 220 calories, 8g fat (4g saturated fat), 119mg cholesterol, 268mg sodium, 1g carbohydrate (0 sugars, 0 fiber), 33g protein.

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