Rosemary and Garlic Roast Leg of Lamb

Rosemary and Garlic Roast Leg of Lamb

Photo by


  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 1

    leg of lamb, bone in (about 6 to 7½ Lbs.)

  • ¼

    C fresh lemon juice

  • 8

    cloves garlic, minced

  • 3

    T chopped fresh rosemary leaves

  • 1

    T salt

  • 2

    tsp coarsely ground pepper

  • SAUCE:

  • 1

    C chopped fresh herbs (combination of rosemary, chives and parsley)

  • 2

    C diced onions

  • 2

    C chicken stock

  • 1

    C red wine

Directions

Preheat the oven to 400 degrees. Using your hands, rub the lamb all over with the lemon juice. Pat the garlic and rosemary evenly all over the surface of the meat. Season the meat with the salt and pepper and place the lamb in a roasting pan. Place the lamb in the oven and roast for 30 minutes. Reduce the oven temperature to 350 degrees and continue to cook for about 1 hour longer for medium rare or until a meat thermometer inserted into the center of the roast registers about 145 degrees to 150 degrees. Remove lamb from pan and allow to rest for 10 to 15 minutes before carving. Position the roasting pan over your stove burners. Add mixed herbs and onions to pan and stir to combine with pan drippings. Add chicken stock and wine to deglaze the pan, scraping the bottom with a wooden spoon to release and food. Reduce over high heat until sauce consistency. Strain before serving, if desired. Slice lamb and serve with sauce drizzled over the top.


Nutrition

Facebook Conversations