stitchincricket
Member
- Joined
- Jan 2, 2011
- Messages
- 54
This is my favorite way to serve roasted leg of lamb, and it is our favorite dish for Easter. Ham has its fans, but this lamb dish is just as easy, more flavorful, and perfect for an elegant dinner. The pan drippings also make a fabulous gravy made with beef stock, wine, and flour or cornstarch to thicken.
6 pounds leg of lamb
1/3 cup olive oil
4 chopped garlic cloves
1/4 cup minced fresh rosemary leaves
Salt
Freshly ground black pepper
Place the meat on a rack in a shallow pan, fat side up. Mix together the remaining ingredients in a small bowl. Spread the rosemary-garlic mixture over the lamb. Let the lamb sit at room temperature for 20 minutes to season and warm. Preheat the oven to 350 degrees. Place the lamb in the oven and roast, basting every 30 minutes with the pan juices until a meat thermometer reaches 145 degrees, about 2- 2 1/2 hours. Let the meat rest for 15 minutes before slicing.
6 pounds leg of lamb
1/3 cup olive oil
4 chopped garlic cloves
1/4 cup minced fresh rosemary leaves
Salt
Freshly ground black pepper
Place the meat on a rack in a shallow pan, fat side up. Mix together the remaining ingredients in a small bowl. Spread the rosemary-garlic mixture over the lamb. Let the lamb sit at room temperature for 20 minutes to season and warm. Preheat the oven to 350 degrees. Place the lamb in the oven and roast, basting every 30 minutes with the pan juices until a meat thermometer reaches 145 degrees, about 2- 2 1/2 hours. Let the meat rest for 15 minutes before slicing.
