Rockefeller Leg of Lamb Recipe

Name: Rockefeller Leg of Lamb
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 teaspoon rosemary; ½ teaspoon black pepper, freshly ground; 1 teaspoon salt; 4 drops hot pepper sauce; 1 tablespoon thyme; 3 garlic cloves, finely chopped; ½ teaspoon ginger; ½ teaspoon peppercorn; 1 lemon, juice of; 5 -6 lbs leg of lamb; 2 large onions, sliced

Servings: persons

1 teaspoon rosemary
½ teaspoon black pepper, freshly ground
1 teaspoon salt
4 drops hot pepper sauce
1 tablespoon thyme
3 garlic cloves, finely chopped
½ teaspoon ginger
½ teaspoon peppercorn
1 lemon, juice of
5 -6 lbs leg of lamb
2 large onions, sliced

1
Combine rosemary, pepper, salt, hot pepper sauce, thyme, garlic, ginger, peppercorns and lemon juice.
2
Make 3 scores on each side of the leg.
3
Fill each scored pocket with the herb mixture.
4
Rub leg well with it.
5
Place onion slices over the leg.
6
Place meat with onion, along with any remaining herb mixture in a plastic bag (zip-lock style)and refrigerate for a day.
7
Heat oven to 350 degrees F. and remove lamb from plastic bag and place in a shallow roasting pan.
8
Add one cup of water and roast, basting often until meat thermometer reaches desired doneness: 140 degrees for rare; 160 for medium; more for well.

544

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 11 ingredients. The key ingredients include: 1 teaspoon rosemary, ½ teaspoon black pepper, freshly ground, 1 teaspoon salt, 4 drops hot pepper sauce, and more.

Yes, Rockefeller 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.

Rockefeller Leg of Lamb

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