Roast Leg Of Lamb – a delicious recipe with lamb, garlic, olive oil, salt, black pepper, rosemary. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
Trim lamb of fat.
2
Cut slits about 1/2 inch deep all over lamb and insert slivers of garlic.
3
Rub all over with olive oil.
4
Combine salt, pepper, and herbs and rub herb mixture all over lamb.
5
Allow to sit at room temperature 20 minutes.
6
Preheat oven to 450 degrees.
7
Roast lamb for 15 minutes at 450 degrees, then turn oven down to 350F (180C).
8
Continue to roast until desired degree of doneness is reached, about an hour for medium rare.
9
Baste with pan juices once or twice.
10
Remove from pan and allow to rest at room temperature for 15 to 20 minutes before carving.
11
Potatoes, carrots, and onions may be roasted in pan with lamb.
12
Baste occasionally.
1856
kcal
Calories
139
g
Fat
2
g
Carbs
142
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 7 ingredients. The key ingredients include: 5 pounds leg of lamb, 2 cloves garlic sliced, ⅓ cup olive oil, 1 teaspoon salt coarse or kosher, and more.
Yes, Roast Leg Of Lamb 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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