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Rosemary Roasted Lamb

TOTAL TIME: Prep: 10 min. + chilling Bake: 2 hours 5 min. + standing YIELD: 10 servings.
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

Ingredients

  • 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)

Directions

  • 1. 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.
  • 2. 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.

Nutrition Facts

5 ounce cooked lamb: 357 calories, 21g fat (6g saturated fat), 143mg cholesterol, 629mg sodium, 0 carbohydrate (0 sugars, 0 fiber), 40g protein.

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