Leg o' Lamb with Lemon and Rosemary

Name: Leg o' Lamb with Lemon and Rosemary
Prep time: 2 h
Cook time: 2 h
Total time: 2 h
Yield: 8
Cuisine: Global
Ingredients: 1 teaspoons freshly ground black pepper; 59 milliliters butter, softened; 4 sprigs fresh rosemary, chopped; 6 cloves garlic, halved; 3 kilograms leg of lamb, at room temperature; 170 grams frozen lemonade concentrate, thawed; 28 grams package dry onion and mushroom soup mix

Leg o' Lamb with Lemon and Rosemary might be just the main course you are searching for. This recipe serves 8. One serving contains 381 calories, 45g of protein, and 16g of fat. This recipe covers 25% of your daily requirements of vitamins and minerals. If you have onion and mushroom soup mix, leg of lamb, rosemary, and a few other ingredients on hand, you can make it. To use up the lemonade concentrate you could follow this main course with the Strawberry Lemonade Freezer Pie as a dessert. From preparation to the plate, this recipe takes approximately 2 hours.

Instructions

Preheat oven to 325 degrees F (165 degrees C).

Equipment you will use

Oven

Spread butter generously over the lamb, and distribute garlic clove halves over the meat.

Ingredients you will need

Whole Garlic Cloves

Butter

Spread

Lamb

Meat

Sprinkle with rosemary and pepper.

Ingredients you will need

Rosemary

Pepper

Place the lamb on a rack inside a roasting pan.

Ingredients you will need

Lamb

Equipment you will use

Roasting Pan

Roast the lamb in the preheated oven for 1 hour.

Ingredients you will need

Lamb

Equipment you will use

Oven

Mix the lemonade concentrate and dry soup mix together in a bowl, pour over the lamb, and roast an additional 30 minutes. A meat thermometer inserted into the thickest part of the lamb should read 120 degrees F/58 degrees C for medium-rare or 145 degrees F/68 degrees C for medium-well. Allow the roast to stand for about 20 minutes before slicing.

Ingredients you will need

Lemonade Concentrate