Side Pannel
Roasted Lemon/rosemary Leg of Lamb
Roasted Lemon/rosemary Leg of Lamb
- Recipe Submitted by ADMIN on 09/26/2007
Category: Meat
Ingredients List
- 8 lb Leg of lamb (approx)
- 2 Garlic cloves, slivered
- 3 tb Lemon juice (or less)
- 1 ts Rosemary, crumbled
- 1 1/2 ts Salt
- 1/4 ts Pepper
- 1/4 c Butter (or margarine)
Directions
Remove the lamb from the refrigerator 1 hour before roasting. Preheat the
oven to 350 degrees F.
Trim all but a thin layer of far from the lamb, and make small slits over
the surface of the meat. Insert the slivered garlic into these slits. Brush
the lamb with lemon juice, and rub rosemary, salt and pepper into the meat.
Place the lamb, fat side up, on a roasting rack in a large, shallow
roasting pan. Roast at 350 degrees F. for 1 1/2 hours, or until a
properly-placed meat thermometer reads 140 degrees F. for rare, 150 for
medium, or 160 for well- done. Carve and serve.
NOTES:
oven to 350 degrees F.
Trim all but a thin layer of far from the lamb, and make small slits over
the surface of the meat. Insert the slivered garlic into these slits. Brush
the lamb with lemon juice, and rub rosemary, salt and pepper into the meat.
Place the lamb, fat side up, on a roasting rack in a large, shallow
roasting pan. Roast at 350 degrees F. for 1 1/2 hours, or until a
properly-placed meat thermometer reads 140 degrees F. for rare, 150 for
medium, or 160 for well- done. Carve and serve.
NOTES:
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