Rosemary Seasoned Lamb Recipe

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Rosemary Seasoned Lamb Recipe

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Caroline Layton of Brevard, North Carolina likes to use this pleasant rosemary spice blend on lamb. The versatile rub tastes so terrific, you'll want to try it on pork, chicken and firm fish, too.
MAKES:
12 servings
TOTAL TIME:
Prep: 10 min. Bake: 1-3/4 hours + standing
MAKES:
12 servings
TOTAL TIME:
Prep: 10 min. Bake: 1-3/4 hours + standing

Ingredients

  • 2 tablespoons chopped fresh rosemary
  • 1 teaspoon coarsely ground pepper
  • 3/4 teaspoon salt
  • 1/2 teaspoon ground mustard
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon white pepper
  • 1/8 teaspoon cayenne pepper
  • 1 boneless leg of lamb (about 4 pounds)

Directions

In a blender or spice mill, combine the seasonings; cover and process until coarsely ground. Untie leg of lab and unroll. Rub spice blend over both sides of meat. Reroll and tie with kitchen string.
Place on a rack in a shallow roasting pan. Bake, uncovered, at 350° for 1-3/4 to 2-1/4 hours or until meat reaches desired doneness (for medium-rare, a thermometer should read 145°; medium, 160°; well-done, 170°). Let stand for 10-15 minutes before slicing. Yield: 12 servings.
Originally published as Rosemary Seasoned Lamb in Light & Tasty April/May 2003, p47

Nutritional Facts

3 ounce-weight: 181 calories, 8g fat (3g saturated fat), 81mg cholesterol, 209mg sodium, 0 carbohydrate (0 sugars, 0 fiber), 25g protein. Diabetic Exchanges: 3 lean meat.

  • 2 tablespoons chopped fresh rosemary
  • 1 teaspoon coarsely ground pepper
  • 3/4 teaspoon salt
  • 1/2 teaspoon ground mustard
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon white pepper
  • 1/8 teaspoon cayenne pepper
  • 1 boneless leg of lamb (about 4 pounds)
  1. In a blender or spice mill, combine the seasonings; cover and process until coarsely ground. Untie leg of lab and unroll. Rub spice blend over both sides of meat. Reroll and tie with kitchen string.
  2. Place on a rack in a shallow roasting pan. Bake, uncovered, at 350° for 1-3/4 to 2-1/4 hours or until meat reaches desired doneness (for medium-rare, a thermometer should read 145°; medium, 160°; well-done, 170°). Let stand for 10-15 minutes before slicing. Yield: 12 servings.
Originally published as Rosemary Seasoned Lamb in Light & Tasty April/May 2003, p47

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