Leg Of Lamb With Garlic And Rosemary – a delicious recipe with lamb, garlic, salt, fresh rosemary, pepper, red wine. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
Pat lamb dry and score fat by making shallow cuts all over with tip of a sharp small knife.
2
Pound garlic to a paste with sea salt using a mortar and pestle (or mince and mash with a heavy knife) and stir together with rosemary and pepper.
3
Put lamb in a lightly oiled roasting pan, then rub paste all over lamb.
4
Let stand at room temperature 30 minutes.
5
Preheat oven to 350u00b0F.
6
Roast lamb in middle of oven until an instant-read thermometer inserted 2 inches into thickest part of meat (do not touch bone) registers 130u00b0F, 1 1/2 to 1 3/4 hours.
7
Transfer to a cutting board and let stand 15 to 25 minutes (internal temperature will rise to about 140u00b0F for medium-rare).
8
Add wine to pan and deglaze by boiling over moderately high heat, stirring and scraping up brown bits, 1 minute.
9
Season pan juices with salt and pepper and serve with lamb.
2493
kcal
Calories
167
g
Fat
35
g
Carbs
205
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 7 lbs leg of lamb, 4 garlic cloves, 1 tablespoon sea salt, 2 tablespoons fresh rosemary, chopped, and more.
Yes, Leg Of Lamb With Garlic And Rosemary falls under the Meat & Poultry category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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