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. —Matthew Lawrence, Vashon, Washington
Total TimePrep: 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 135°; medium, 140°; medium-well, 145°), basting occasionally with pan juices. Let stand 15 minutes before slicing.