Ingredients
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4 1/2
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2
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2
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1
-
-
-
-
-
-
-
-
-
-
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Directions
Roast Leg of Lamb With Rosemary and Garlic,This is a dish we eat once or twice a month. For a change, you can cook sliced potatoes and sauteed onions in stock under the lamb. They get all those yummy garlicky juices dripping on to them.,Wonderful flavor. I roasted uncovered to a temp of 142. Rested for 10 min. tented in foil. Perfection! The flavors were wonderful! Thank you.,I like pressing the garlic, and finely chopping the rosemary, making a paste with olive oil and lemon juice, salt and pepper. Then rub it all over the lamp and pushing into the holes made with a knife, then refrigerating it overnight. Let come to room temperature, before cooking or grilling it indirectly.
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Steps
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1
Done
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Preheat Your Oven to 350f. |
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2
Done
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With a Small, Sharp Knife Cut Slits All Over the Lamb (top and Bottom). |
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3
Done
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Insert the Slivers of Garlic, and the Rosemary Sprigs. |
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4
Done
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Brush the Lamb With the Oil and Season With Salt and Pepper. |
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5
Done
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Place on a Wire Rack in a Baking Tin and Pour in 3/4 Cup of Water. |
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6
Done
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Roast For About 2 Hours Basting Often With the Pan Juices. |
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7
Done
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Remove from Oven and Cover Loosely With Foil. |
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8
Done
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Allow To"rest" For About 15 Minutes Before Carving. |
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9
Done
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We Serve With Roasted Vegetables, Peas, Gravy and Mint Jelly. |
