Rosemary Leg of Lamb Recipe

5 2
Rosemary Leg of Lamb Recipe
Rosemary Leg of Lamb Recipe photo by Taste of Home
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Rosemary Leg of Lamb Recipe

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5 2
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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
MAKES:
10-12 servings
TOTAL TIME:
Prep: 10 min. Bake: 1-1/2 hours
MAKES:
10-12 servings
TOTAL TIME:
Prep: 10 min. Bake: 1-1/2 hours

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 145°; medium, 160°; well-done, 170°;). 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. Yield: 10-12 servings.
Originally published as Rosemary Leg of Lamb in Taste of Home February/March 2004, p33

Nutritional Facts

1 slice: 220 calories, 8g fat (4g saturated fat), 119mg cholesterol, 268mg sodium, 1g carbohydrate (0 sugars, 0 fiber), 33g protein.

  • 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
  1. 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.
  2. Bake, uncovered, 1-1/2 to 2-1/2 hours or until the meat reaches desired doneness (for medium-rare, a thermometer should read 145°; medium, 160°; well-done, 170°;). Let stand 10 minutes before slicing.
  3. 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. Yield: 10-12 servings.
Originally published as Rosemary Leg of Lamb in Taste of Home February/March 2004, p33

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