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Roasted Leg of Lamb


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  • 1/3 Cup Olive Oil
  • 1/4 Cup Minced Fresh Rosemary
  • 1/4 Cup Onion, finely chopped
  • 4 Garlic Cloves, minced
  • 1/2 tsp. Salt
  • 1/4 tsp. Pepper
  • 1 Bone-in Leg of Lamb (5-6 lbs.), trimmed



Step 1

Preheat oven to 325 degrees. Combine the oil, rosemary, onion, garlic, salt and pepper; rub over lamb. Place fat side up on a rack in a shallow roasting pan. Bake, uncovered, 2 to 2 1/2 hours or until meat reaches desired doneness (for medium-rare, a thermometer should read 145 degrees; well-dpne, 170 degrees), basting occasionally with pan juices. Let roast stand 15 minutes before slicing.

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