Roast Leg of Lamb
Recipe: #3386
December 06, 2011
"I love a roast dinner with all the trimmings and roast lamb is a particular favorite of mine. Serve this gorgeous lamb with veggies, Yorkshire pudding, roast potatoes, mint sauce and pan juice gravy....Heaven on a plate!"
Ingredients
Nutritional
- Serving Size: 1 (355.1 g)
- Calories 1055.4
- Total Fat - 89.8 g
- Saturated Fat - 36.1 g
- Cholesterol - 248.3 mg
- Sodium - 782.9 mg
- Total Carbohydrate - 1.6 g
- Dietary Fiber - 0.5 g
- Sugars - 0 g
- Protein - 56.6 g
- Calcium - 65.3 mg
- Iron - 5.5 mg
- Vitamin C - 0.5 mg
- Thiamin - 0.4 mg
Step by Step Method
Step 1
Place a roasting rack in a roaster pan and set aside, pre-heat your oven to 350 degrees. Snip or poke small holes in the lamb and insert the garlic slivers all over the roast.
Step 2
Coat the lamb all over with the 3 tablespoons of olive oil, seasoning well with the salt and pepper. Put the rosemary springs on top of roast inserting a few small picked leaves here and there into the holes with the garlic.
Step 3
Place the lamb roast on the rack and bake in the preheated 350 degree oven for 1 hour to 1 hour and 20 minutes.
Step 4
Remove the lamb roast and tent with tin foil letting it rest for 10 to 15 minutes before carving.
Tips
No special items needed.