Roast Leg Of Lamb With Rosemary And Garlic
Ingredients
1 6 to 7pound leg of lamb, trimmed of excess fat
2 tablespoons olive oil
2 tablespoons minced fresh rosemary
1 tablespoon finely grated lemon peel
1 garlic clove, minced
1/4 cup water
Fresh rosemary sprigs
2 tablespoons olive oil
2 tablespoons minced fresh rosemary
1 tablespoon finely grated lemon peel
1 garlic clove, minced
1/4 cup water
Fresh rosemary sprigs
Methods/steps
Place lamb, fat side up, in large roasting pan
Sprinkle with salt
Mix oil, minced rosemary, lemon peel and garlic in bowl
Rub over lamb
Preheat oven to 350?F
Roast lamb until thermometer inserted into thickest part registers 130?F for medium-rare, basting occasionally with pan juices, about 1hours
Transfer to platter
Tent loosely with foil; let stand for 15 minutes
Spoon off fat from drippings in roasting pan; add 1/4 cup water to pan
Place on burner over medium heat
Add any lamb juices from platter
Bring to boil, scraping up browned bits on bottom of pan
Season with salt
Keep warm
Cut lamb into thin slices; arrange on platter
Pour pan juices over
Garnish with rosemary sprigs
Sprinkle with salt
Mix oil, minced rosemary, lemon peel and garlic in bowl
Rub over lamb
Preheat oven to 350?F
Roast lamb until thermometer inserted into thickest part registers 130?F for medium-rare, basting occasionally with pan juices, about 1hours
Transfer to platter
Tent loosely with foil; let stand for 15 minutes
Spoon off fat from drippings in roasting pan; add 1/4 cup water to pan
Place on burner over medium heat
Add any lamb juices from platter
Bring to boil, scraping up browned bits on bottom of pan
Season with salt
Keep warm
Cut lamb into thin slices; arrange on platter
Pour pan juices over
Garnish with rosemary sprigs
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