Roasted Leg of Lamb

Name: Roasted Leg of Lamb
Prep time: 2 h 20 min
Cook time: 2 h 20 min
Total time: 2 h 20 min
Yield: 10
Cuisine: Global
Ingredients: 3 sprigs fresh rosemary; 2 cloves garlic, thinly sliced lengthwise; 1 boned leg of lamb, about 5 lb., rolled and tied; 2 Tbsps lemon juice; 237 milliliters low-sodium chicken broth; 59 milliliters olive oil; 10 servings Salt and pepper

Roasted Leg of Lamb might be just the main course you are searching for. One serving contains 236 calories, 30g of protein, and 12g of fat. This recipe serves 10. Not It is a good option if you're following a gluten free, dairy free, and primal diet. A mixture of lemon juice, salt and pepper, olive oil, and a handful of other ingredients are all it takes to make this recipe so delicious. To use up the lemon juice you could follow this main course with the Lemon Shortbread Cookies with Lemon Icing

Instructions

Bring lamb to room temperature. Preheat oven to 450F. Using the point of a sharp knife, make 1-inch deep incisions over surface of lamb. Fill each incision with a piece of sliced garlic and a few rosemary leaves, pushing them completely into the meat. Rub lamb all over with olive oil and lemon juice. Season generously with salt and pepper.

Ingredients you will need

Rosemary

Salt And Pepper

Lemon Juice

Olive Oil

Garlic

Lamb

Meat

Dry Seasoning Rub

Equipment you will use

Knife

Oven

Place lamb on a rack set inside a large roasting pan. Roast lamb, uncovered, for 15 minutes. Reduce oven temperature to 350F. Continue roasting lamb until a meat thermometer inserted into center reaches 135F for medium, about 18 minutes per pound (about 90 minutes for a 5-lb. roast).

Ingredients you will need

Lamb

Meat

Equipment you will use

Kitchen Thermometer

Roasting Pan

Oven

Transfer lamb to a carving board and cover loosely with foil; let rest for 15 to 20 minutes. Skim excess fat from roasting pan and place pan over 2 burners on stovetop.

Ingredients you will need

Lamb

Equipment you will use

Roasting Pan

Stove

Aluminum Foil

Pour in broth and bring to a boil over medium-high heat, scraping up any browned bits on bottom of pan. Cook until liquid has reduced and slightly thickened, about 5 minutes. Taste; season with salt and pepper, if desired. Thinly slice lamb and serve with pan juices.

Ingredients you will need

Salt And Pepper

Broth