Roasted leg of lamb recipe
Roasted Leg of Lamb recipeThis article was published by: Matthew
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Recipe introThis roasted leg of lamb recipe is a delightful dish that will impress your guests and leave them craving for more. With a perfect combination of flavors and tender meat, this recipe is a showstopper for any special occasion. The succulent leg of lamb is seasoned with aromatic herbs and spices, then slow-roasted to perfection, resulting in a juicy and flavorful centerpiece for your meal. Whether you're hosting a festive gathering or simply treating yourself to a delicious dinner, this recipe is sure to be a hit.
Keywords: roasted leg of lamb, recipe, tender, flavorful, special occasion.
Roasted leg of lamb recipe details
- 1 deboned leg of lamb (6 to 8 pounds)
- 5 or 6 sliced garlic cloves
- 2 sprigs of rosemary off stem
- olive oil (enough to rub leg of lamb)
- salt and pepper to taste
On the day before, make small incisions in leg of lamb. Insert the slices of garlic in each incision. Keep 1/4 of the garlic for inside of lamb. Rub olive oil inside lamb and insert the rest of the garlic and rosemary in the center. Pepper and roll and tie the lamb with cotton twine. Rub olive oil and pepper outside of lamb. Put on a tray, cover and refrigerate.
To cook, preheat oven to 350 degrees F. In large skillet, add leg of lamb and brown all sides. Place on rack in roasting pan. Bake for 1 hour 15 minutes (depending on size). Turn lamb a couple of times. When done, the internal temperature should be 140 degrees F. Remove from oven. Let rest 15 to 20 minutes before slicing.
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