Rosemary-Garlic Leg of Lamb |
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| Servings | Preparation Time | Cooking Time | Calories | % from Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 8 | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A |
| INGREDIENTS: | ||
| 1 4-1/2-pound bone-in leg of lamb | 3 garlic cloves, cut into slivers | 1/4 cup (1/2 stick) butter, room temperature (very soft) |
| 1-1/2 tablespoons fresh lemon juice | 2 teaspoons chopped fresh rosemary | |
| 1 | Using tip of sharp knife, make 1/2-inch-deep slits all over lamb. Insert garlic slivers. Place lamb in roasting pan; sprinkle with salt and pepper. Blend butter, lemon juice, and rosemary in small bowl; rub all over lamb. |
| 2 | Preheat oven to 450 F. Roast lamb uncovered 20 minutes. Reduce oven temperature to 325 F. Continue to roast until thermometer inserted into thickest part of meat registers 130 F, about 1 hour longer. Let lamb rest 20 minutes. |