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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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A Special Occasion

Pismo

Roast Leg of Lamb with Rosemary and Garlic

Recipe #21138 | 2¼ hours | 10 min prep | add private note
JustJanS

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 (change servings and units)

Ingredients

Directions

  1. 1
    Preheat your oven to 350f.
  2. 2
    With a small, sharp knife cut slits all over the lamb (top and bottom).
  3. 3
    Insert the slivers of garlic, and the rosemary sprigs.
  4. 4
    Brush the lamb with the oil and season with salt and pepper.
  5. 5
    Place on a wire rack in a baking tin and pour in 3/4 cup of water.
  6. 6
    Roast for about 2 hours basting often with the pan juices.
  7. 7
    remove from oven and cover loosely with foil.
  8. 8
    Allow to"rest" for about 15 minutes before carving.
  9. 9
    We serve with roasted vegetables, peas, gravy and mint jelly.

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Featured Reviews for This Recipe

From: LaurelAnn

On Nov 2, 2009

This lamb had very good flavor. We used fresh rosemary and it was delicious! Very easy to make. Thanks for the recipe!

0 people found this review helpful

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  • From: Sunny In Florida

    On Aug 25, 2009

    If you are lamb loves like we are then you will love this one! I loved the rosemary and how the flavors went so well together. I look forward to making this for company coming in a few weeks!

    1 person found this review helpful

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  • 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.....

    7 people found this review helpful

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  • reviewer icon

    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.

    6 people found this review helpful

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  • Read all 25 reviews

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