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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (337g) Recipe makes 6 servings |
||
| Calories 692 | ||
| Calories from Fat 425 | (61%) | |
| Amount Per Serving | %DV | |
| Total Fat 47.3g | 72% | |
| Saturated Fat 19.6g | 98% | |
| Monounsaturated Fat 19.1g | ||
| Polyunsaturated Fat 4.8g | ||
| Trans Fat 0.0g | ||
| Cholesterol 223mg | 74% | |
| Sodium 190mg | 7% | |
| Potassium 877mg | 25% | |
| Total Carbohydrate 0.5g | 0% | |
| Dietary Fiber 0.1g | 0% | |
| Sugars 0.0g | ||
| Protein 62.0g | 124% | |
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Roast Leg of Lamb with Rosemary and Garlic
By: JustJanS
Mar 2, 2002
This is a dish we eat once or twice a month. For a change, you can cook sliced potatoes and sauteed onions in stock under the lamb. They get all those yummy garlicky juices dripping on to them.
SERVES 6
Ingredients
- 2 kg leg of lamb
- 2 cloves garlic, cut into thin slivers
- 2 tablespoons fresh rosemary
- 1 tablespoon oil
- salt
- fresh ground pepper
Directions
1
Preheat your oven to 350f.2
With a small, sharp knife cut slits all over the lamb (top and bottom).3
Insert the slivers of garlic, and the rosemary sprigs.4
Brush the lamb with the oil and season with salt and pepper.5
Place on a wire rack in a baking tin and pour in 3/4 cup of water.6
Roast for about 2 hours basting often with the pan juices.7
remove from oven and cover loosely with foil.8
Allow to"rest" for about 15 minutes before carving.9
We serve with roasted vegetables, peas, gravy and mint jelly.
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- Course > Main Dish
- Main Ingredient > Meat > Lamb/Sheep
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Featured Reviews for This Recipe
From: Jewelies
On Jul 3, 2008
This is just the best way to roast a lamb. It all crisps up on the outside and the smells while cooking are amazing. Served with roast potatoes and steamed veggies. Delicious!
From: chia
On Apr 25, 2008
i made this for dinner using a 2 lb butterflied leg of lamb that was rolled and tied. this is the classic way to roast a leg of lamb, and was delicious. i cooked this in a convection oven for 1 1/4 hours because it was a small roast and it was perfect for all of us, as dh prefers his meat rarer than i.
From: Dawn Marshall
On Mar 8, 2002
I tried Jan's recipe. What two better flavors are there then garlic and rosmary? Wonderful, mouth watering taste, this lamb dish is a must do.....
From: Molly53
On Aug 6, 2004
We make this ALL the time! The only difference for us is that we use a meat thermometer and roast to an internal temperature of 175F before removing it from oven to rest.
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