Rosemary-And-Garlic-Studded Leg Of Lamb Recipe

Name: Rosemary-And-Garlic-Studded Leg Of Lamb
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Roast:; 1 (7-pound) leg of lamb; 1/4 cup minced fresh rosemary; 1/4 cup minced fresh garlic (about 14 cloves); 1 1/2 teaspoons kosher salt; 1/2 teaspoon coarsely ground black pepper; Sauce:; 1 (14 1/2-ounce) can low-salt beef broth; 1 (4-inch) rosemary sprig; 1/4 cup port or other sweet red wine; 1 tablespoon cornstarch

Servings: persons

Roast:
1 (7-pound) leg of lamb
1/4 cup minced fresh rosemary
1/4 cup minced fresh garlic (about 14 cloves)
1 1/2 teaspoons kosher salt
1/2 teaspoon coarsely ground black pepper
Sauce:
1 (14 1/2-ounce) can low-salt beef broth
1 (4-inch) rosemary sprig
1/4 cup port or other sweet red wine
1 tablespoon cornstarch

1
Preheat oven to 400u00b0.
2
To prepare roast, trim fat from lamb, and cut 16 (3/4-inch-deep) slits into lamb. Combine 1/4 cup rosemary and garlic. Spoon about 1/2 teaspoon rosemary mixture into each slit; rub lamb with any remaining rosemary mixture. Sprinkle with salt and pepper. Place roast on the rack of a broiler pan or roasting pan. Insert meat thermometer into the thickest part of lamb, making sure not to touch bone.
3
Bake at 400u00b0 for about 1 1/2 hours or until thermometer registers 140u00b0 (medium-rare) to 155u00b0 (medium). Let stand 15 minutes before slicing. (Temperature of lamb will increase 5u00b0 upon standing.) Remove lamb from pan, reserving 2 tablespoons drippings for sauce; scrape up browned bits with a rubber spatula. Place roast on a platter; keep warm. To prepare sauce, pour reserved drippings into a small zip-top plastic bag. Seal bag; snip off 1 corner of bag. Drain liquid into a medium saucepan, stopping before the fat layer reaches the opening; discard fat.
4
Add broth and rosemary sprig to drippings in pan; bring to a boil. Reduce heat, and simmer 1 minute. Combine port and cornstarch in a small bowl; add to broth mixture. Bring to a boil; cook 1 minute, stirring constantly. Discard rosemary sprig. Serve sauce with lamb.

164

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: Roast:, 1 (7-pound) leg of lamb, 1/4 cup minced fresh rosemary, 1/4 cup minced fresh garlic (about 14 cloves), and more.

Yes, Rosemary-And-Garlic-Studded Leg Of 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.

Rosemary-And-Garlic-Studded Leg Of Lamb

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