1 of 10 photos
| 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% | |
people who like this recipe also like:
By: ratherbeswimmin'
By: Chippie
Kittencal's Best Blasted Rapid-Roast Whole Chicken
By: KITTENCAL
By: Chef Shadows
By: Saturn
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.
Questions about this recipe?
Spot an error in this recipe?
More recipes like this one:
Browse similar recipes by category
- Course > Main Dish
- Main Ingredient > Meat > Lamb/Sheep
- Cuisine > Oceania > Australian
- Preparation > Time to Make > < 4 hours
- Preparation > Equipment > Oven > Roast
- Occasion > Holiday/Event > Religious > Easter
- Occasion > Taste/Mood > Comfort Food
- Occasion > Everyday
- Dietary > Kid Pleaser
- Dietary > High in... > High Protein
- Dietary > Low in... > Low Sodium
- Dietary > Low in... > Reduced Carbs > Very Low Carbs
Featured Reviews for This Recipe
From: um-um-good
On Mar 30, 2009
This turned out amazing!! The rosemary and garlic stuffed into the roast make such an impact! I had planned to serve it for a family dinner-the power went out & so, we resorted to using the bbq. We seared it first and then put it into a roasting pan. We placed the roasting pan right on the bbq and it turned out amazing!!!! The juice in the bottom was outstanding! Wonderful tasting lamb roast!!!
From: I'mPat
On Mar 26, 2009
This is the perfect way to make a roasted leg of lamb, have been doing for 20 years+ and has never disappointed, I just cook a little longer (I'm outvoted on doneness I like mine pink but the rest like well done). Tonight I served with roasted and steamed veg and French Tarts Traditional Gravy for Roast Beef, Lamb, Pork or Duck which is the way I have also been making gravy for 20 years+. So tonight was a very memorable meal. Thank you to Jan for the lamb (was going to post only to found already here - as I did for the gravy). Made as a recipextra for Recipe Swap #26 March 2009.
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.
ideas from Recipezaar
Sister Sites: Food Network | HGTV | HGTVPro | DIY | Fine Living | Great American Country | FrontDoor.com Real Estate | Ecologue
Comparison Shop for Kitchen Appliances & Utensils at Shopzilla & BizRate
UpMyStreet and uSwitch.com provide UK comparison services for Energy, Home Phone, Broadband, Credit Cards, Loans, Mobile Phones and Car Insurance
© 2009 Scripps Networks, Inc. All rights reserved