Roasted Lamb Recipe

Name: Roasted Lamb
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (5-lb.) boneless leg of lamb; 2 lemons, halved and divided; 1/4 cup chopped fresh oregano; 2 1/2 teaspoons salt; 2 teaspoons pepper; Kitchen string; 1 garlic bulb, unpeeled; 1/4 cup olive oil; 1 cup low-sodium chicken broth; Garnishes: roasted garlic cloves, baby carrots, radishes, lettuce leaves

Servings: persons

1 (5-lb.) boneless leg of lamb
2 lemons, halved and divided
1/4 cup chopped fresh oregano
2 1/2 teaspoons salt
2 teaspoons pepper
Kitchen string
1 garlic bulb, unpeeled
1/4 cup olive oil
1 cup low-sodium chicken broth
Garnishes: roasted garlic cloves, baby carrots, radishes, lettuce leaves

1
Preheat oven to 350u00b0. Unroll lamb, if necessary. Rub 1 lemon half on all sides of lamb, squeezing juice from lemon. Stir together oregano, salt, and pepper; rub on lamb. Roll up lamb, and tie with kitchen string.
2
Place lamb on a lightly greased rack in a roasting pan. Separate garlic cloves (do not peel), and place around roast. Drizzle olive oil over lamb and garlic cloves.
3
Squeeze juice from remaining 1 1/2 lemons into a bowl. Stir together juice and chicken broth; pour into roasting pan.
4
Bake at 350u00b0 for 2 hours to 2 hours and 15 minutes or until a meat thermometer inserted into thickest portion registers 140u00b0 (medium) or to desired degree of doneness. Remove lamb from pan; cover with aluminum foil, and let stand 10 minutes before slicing. Garnish, if desired.
5
TRY THIS TWIST!
6
Roasted Boston Butt: Substitute 1 (5-lb.) bone-in pork shoulder roast (Boston butt) for lamb. Rub lemon and oregano mixture over roast as directed. (Do not tie up roast.) Proceed as directed, increasing bake time to 3 to 3 1/2 hours or until fork-tender. Shred pork into large pieces using two forks, if desired. Hands-on time: 20 min. Total time: 3 hr., 30 min.

397

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* 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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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 (5-lb.) boneless leg of lamb, 2 lemons, halved and divided, 1/4 cup chopped fresh oregano, 2 1/2 teaspoons salt, and more.

Yes, Roasted Lamb falls under the Soups & Stews 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.

Roasted Lamb

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