** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
1. Preheat oven to 325.
With a sharp knife make a number of incisions into the skin of the lamb and push 1 to 2 slivers of garlic into each incision.
2. Squeeze the juice of the lemon over the lamb and then sprinkle with the chopped rosemary.
3. Add the olive oil and rub in well, pushing some of the rosemary into the incisions with the garlic.
4. Season with the salt and pepper before placing in a large oven bag or loosely covered in a large container and leaving to marinate for at least an hour, or overnight if possible.
5.
Roast the leg in a sturdy roasting pan.
6. Allow 10 to 12 minutes per pound plus an extra 20 minutes for pink meat, 13 to 14 minutes per pound plus 20 minutes for medium and 20 minutes per pound plus 20 minutes for well done.
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Food Allergy Information:
This recipe contains potential food allergens and will effect people with Lemon, Garlic, Beef, Rosemary, Olive Oil, Citric Acid allergies.