Wednesday, April 16, 2014

Rosemary Lemon Leg of Lamb

  
Rosemary Lemon Leg of Lamb - Smell of Rosemary
 
 
This recipe works well for boneless or a partial bone-in leg of lamb. Perfectly seasoned with fresh rosemary, garlic and lemon, this is a wonderfully fragrant lamb recipe that can serve as your Easter centerpiece!
 
 
Rosemary Lemon Leg of Lamb - Smell of Rosemary


Ingredients

¼ cup olive oil
1 lemon (zest and juice)
2 tablespoon chopped fresh rosemary
2 tablespoon minced fresh garlic
2 to 3 teaspoon coarse salt
1 to 2 teaspoon black pepper
1 boneless or partial bone-in leg of lamb
1 cup of water, or chicken stock, or white wine

 
 
Rosemary Lemon Leg of Lamb - Smell of Rosemary
  

In a small bowl mix together the olive oil, fresh lemon juice from 1 lemon, chopped rosemary, minced garlic, salt, and black pepper. 
 
 
Rosemary Lemon Leg of Lamb - Smell of Rosemary


Use a sharp knife to cut long slits in the lamb meat.  This will help the marinade to penetrate the meat. Saturate the lamb with the rosemary and olive oil mixture.
  
 
Rosemary Lemon Leg of Lamb - Smell of Rosemary
 
 
Place the leg of lamb on a large bowl, and let it rest at room temperature for 30 minutes.
  
 
Rosemary Lemon Leg of Lamb - Smell of Rosemary
 

Preheat oven to 425 degrees F. Pour water, chicken stock, or white wine into the roasting pan, to provide moisture. Place the lamb on the top of the roaster.

Roast for 20 minutes. Reduce the temperature to 325 degrees F. Roast for about 1 more hour, or until desired doneness.



Rosemary Lemon Leg of Lamb - Smell of Rosemary


Let the lamb rest for about 20 minutes before carving. Serve with your favorite Easter side dish.

Temperature guide for roasted lamb: 130 degrees F to 135 degrees F for medium-rare and 180 degrees F for well-done. You can also assume a baking time of approximately 20 minutes per pound for well done lamb.

This is my original recipe. I hope you enjoy it.

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