Victorias Lamb with Rosemary and Olive Oil – a delicious recipe with Garlic, Rosemary, Kosher Salt, Olive Oil, Spring Leg Of, Olives. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
Using a food processor or hand blender, chop the garlic, peppercorns, rosemary and salt until you have a thick paste.
2
Rub all over the leg of lamb with olive oil.
3
Take 1/3 of the paste and put a little of the paste into all the nooks and crannies of the inside of the leg.
4
Wrap the leg with some string to keep its shape and rub the rest of the paste all over the outside of the leg.
5
Place the lamb in a roasting pan and then pour the two cans of olives and all their juices into the bottom of the pan.
6
One inch of liquid is desirable.
7
Roast the lamb at 350 degrees F for 45 minutes to 1 hour.
8
Dont overcook.
9
Serve it pink.
10
Serve with creamed spinach, a green salad and a nice crusty bread.
11
Also good with creamy polenta.
842
kcal
Calories
83
g
Fat
25
g
Carbs
4
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: 1/2 cups Garlic Cloves, 1/2 cups Whole Peppercorns (less For Less Spicy), 1 cup Chopped Fresh Rosemary, 1/4 cups Kosher Salt, and more.
Yes, Victorias Lamb with Rosemary and Olive Oil 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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