Menu Enter a recipe name, ingredient, keyword...

Leg Of Lamb With Garlic And Parsley

By

Google Ads
Rate this recipe 0/5 (0 Votes)

Ingredients

  • 1 bone-in leg of lamb - (abt 8 lbs)
  • 4 garlic cloves sliced 5 pieces each
  • 20 Italian (flat leaf) parsley leaves
  • 1 tablespoon kosher salt or regular salt
  • Freshly-ground black pepper as needed

Details

Servings 8

Preparation

Step 1

With the tip of a sharp knife, poke 20 holes in the leg of lamb about 1 1/2-inch deep. Into each hole, stuff one slice of garlic and one parsley leaf. Rub the leg of lamb all over with kosher salt and black pepper. (This step can be done up to one day in advance.)

Heat oven to 425 degrees. Place lamb in a roasting pan; roast 30 minutes. Reduce heat to 325 degrees, and baste the leg with any juices that have accumulated in the pan. Cook about 2 hours (total cooking time is about 20 minutes per pound), until an instant-read thermometer registers 130 degrees (medium) in the thickest part. Remove roast from oven and allow to rest 15 minutes.

Transfer roast to a cutting board. Carve in thin slices, parallel to the bone. To make a natural gravy: Remove fat from pan drippings, add 1 cup of water to the pan, and simmer on the stovetop over a medium flame, scraping up browned bits with a wooden spoon. Cook until reduced to 3/4 cup.

This recipe yields 8 servings.

Carbohydrates: 0.5 grams
Net Carbs: 0.5 grams
Protein: 60 grams
Fat: 16.5 grams
Calories: 408

You'll also love

Review this recipe

Cumin, Honey, and Mint-Marinated Lamb Chops Lamb Chop With A Cassoulet Of Pole Beans And Rosemary