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
1
Done
|
Preheat Your Oven to 350f. |
2
Done
|
With a Small, Sharp Knife Cut Slits All Over the Lamb Top and Bottom. |
3
Done
|
Insert the Slivers of Garlic, and the Rosemary Sprigs. |
4
Done
|
Brush the Lamb With the Oil and Season With Salt and Pepper. |
5
Done
|
Place on a Wire Rack in a Baking Tin and Pour in 3/4 Cup of Water. |
6
Done
|
Roast For About 2 Hours Basting Often With the Pan Juices. |
7
Done
|
Remove from Oven and Cover Loosely With Foil. |
8
Done
|
Allow To"rest" For About 15 Minutes Before Carving. |
9
Done
|
We Serve With Roasted Vegetables, Peas, Gravy and Mint Jelly. |