Garlic Rosemary Roasted Leg of Lamb

Happy Easter!

We love Lamb! So when my Mom asked me what I wanted to serve for dinner last Easter I immediately said Leg of Lamb.

I was so lucky when I found one at Stop & Shop from Australia for half off.

The flavors I always associate with leg of lamb are Garlic, Rosemary and Mint Jelly.

This is a very simple and easy recipe. It just takes time to roast, and I highly recommend a meat thermometer. We prefer medium-rare lamb which is 145 degrees. Medium is 160 degrees and well-done is 170 degrees.

Enjoy!

Avec Amour, Victoria & Alexander

Garlic Rosemary Roasted Leg of Lamb

Yield – 10 Servings

6 Pound Leg of Lamb

Salt & Pepper

6 Cloves of Garlic

2 Tablespoons Finely Chopped Rosemary + 2 Sprigs

1 Can 14.5 oz Beef Broth

1. Pre-heat oven to 350 degrees, with a sharp knife score fat on top of leg with widthwise slashes every two inches, then repeat in opposite direction to create a crisscross pattern,

liberally sprinkle leg with salt and fresh ground pepper,

smash garlic with the back of a knife or a garlic smasher, place cloves on top of leg, sprinkle top of leg with chopped rosemary, place in a roasting pan,

add broth and two springs of rosemary,

put in oven.

2. Roast 2 to 2 1/2 hours until a meat thermometer registers 145 degrees for medium rare, 3 hours for 160 degrees medium and 3 to 3 1/2 hours for 170 degrees well-done. Halfway through cooking baste leg with juices in bottom of roasting pan.

Let rest for about 10 minutes,

carve and serve with Mint Jelly.

 

 

Garlic Rosemary Roasted Leg of Lamb

Yield: 10 Servings

Ingredients

  • 6 Pound Leg of Lamb
  • Salt & Pepper
  • 6 Cloves of Garlic
  • 2 Tablespoons Finely Chopped Rosemary + 2 Sprigs
  • 1 Can 14.5 oz Beef Broth

Instructions

  1. Pre-heat oven to 350 degrees, with a sharp knife score fat on top of leg with widthwise slashes every two inches, repeat in the opposite direction to create a crisscross pattern, liberally sprinkle leg with salt and fresh ground black pepper, smash garlic with the back of a knife or a garlic smasher, place cloves on top of leg, sprinkle top of leg with chopped rosemary, place in a roasting pan, add broth and two springs of rosemary, put in oven.
  2. Roast 2 to 2 1/2 hours until a meat thermometer registers 145 degrees for medium rare, 3 hours for 160 degrees medium and 3 to 3 1/2 hours for 170 degrees well-done. Halfway through cooking baste leg with juices in bottom of roasting pan. Let rest for about 10 minutes, carve and serve with Mint Jelly.
http://www.alexandersmom.com/2018/03/28/garlic-rosemary-roasted-leg-of-lamb/

 

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