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Rosemary-and-Garlic-Studded Leg of Lamb

Rosemary-and-Garlic-Studded Leg of Lamb
Rosemary-and-Garlic-Studded Leg of Lamb requires about 45 minutes from start to finish. This recipe makes 16 servings with 174 calories, 26g of protein, and 6g of fat each. This recipe covers 14% of your daily requirements of vitamins and minerals. It is It works well as an affordable hor d'oeuvre. Head to the store and pick up low-salt beef broth, rosemary, garlic, and a few other things to make it today.

Instructions

1
Preheat oven to 40
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OvenOven
2
To prepare roast, trim fat from lamb, and cut 16 (3/4-inch-deep) slits into lamb.
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LambLamb
3
Combine 1/4 cup rosemary and garlic. Spoon about 1/2 teaspoon rosemary mixture into each slit; rub lamb with any remaining rosemary mixture.
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RosemaryRosemary
GarlicGarlic
LambLamb
Dry Seasoning RubDry Seasoning Rub
4
Sprinkle with salt and pepper.
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Salt And PepperSalt And Pepper
5
Place roast on the rack of a broiler pan or roasting pan. Insert meat thermometer into the thickest part of lamb, making sure not to touch bone.
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BoneBone
LambLamb
MeatMeat
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Kitchen ThermometerKitchen Thermometer
Roasting PanRoasting Pan
Broiler PanBroiler Pan
6
Bake at 400 for about 1 1/2 hours or until thermometer registers 140 (medium-rare) to 155 (medium).
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Kitchen ThermometerKitchen Thermometer
OvenOven
7
Let stand 15 minutes before slicing. (Temperature of lamb will increase 5 upon standing.)
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LambLamb
8
Remove lamb from pan, reserving 2 tablespoons drippings for sauce; scrape up browned bits with a rubber spatula.
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SauceSauce
LambLamb
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SpatulaSpatula
Frying PanFrying Pan
9
Place roast on a platter; keep warm. To prepare sauce, pour reserved drippings into a small zip-top plastic bag. Seal bag; snip off 1 corner of bag.
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SauceSauce
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Ziploc BagsZiploc Bags
10
Drain liquid into a medium saucepan, stopping before the fat layer reaches the opening; discard fat.
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Sauce PanSauce Pan
11
Add broth and rosemary sprig to drippings in pan; bring to a boil. Reduce heat, and simmer 1 minute.
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RosemaryRosemary
BrothBroth
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Frying PanFrying Pan
12
Combine port and cornstarch in a small bowl; add to broth mixture. Bring to a boil; cook 1 minute, stirring constantly. Discard rosemary sprig.
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Corn StarchCorn Starch
RosemaryRosemary
BrothBroth
PortPort
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BowlBowl
13
Serve sauce with lamb.
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SauceSauce
LambLamb
DifficultyExpert
Ready In45 m.
Servings16
Health Score28
Dairy FreeGluten Free
DietsGluten FreeDairy Free
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