Rosemary Roast Lamb

Name: Rosemary Roast Lamb
Prep time: 4 h 20 min
Cook time: 4 h 20 min
Total time: 4 h 20 min
Yield: 8
Cuisine: Global
Ingredients: 1 Tbsp anchovy paste; 3 Tbsps chopped fresh rosemary; 6 garlic cloves, minced; 2 kilograms bone-in leg of lamb; 1 Tbsp lemon juice; 1 teaspoon lemon zest; 59 milliliters olive oil; 1 teaspoons pepper; 2 teaspoons salt

Rosemary Roast Lamb is a gluten free, dairy free, and primal recipe with 8 servings. This recipe covers 21% of your daily requirements of vitamins and minerals. One serving contains 298 calories, 37g of protein, and 15g of fat. It works well as a rather expensive main course for Easter. Head to the store and pick up olive oil, pepper, lemon juice, and a few other things to make it today. To use up the pepper you could follow this main course with the Easy Peppermint Dessert as a dessert.

Instructions

Combine first 6 ingredients in a small bowl.

Equipment you will use

Bowl

Pat lamb dry, and place, fat side up, on a rack in a roasting pan. Make several 1-inch-deep slits in lamb with a paring knife; rub olive oil mixture over lamb, pressing mixture into slits. Cover loosely with foil, and let stand at room temperature 30 minutes.

Ingredients you will need

Olive Oil