Roast Leg of Lamb
A simple recipe with sensational flavor!
|1 DLM Natural Leg of Lamb (about 5 lbs)|
|3 cloves garlic, slivered|
|1/2 cup fresh lemon juice|
|1½ tsp DLM Dried Rosemary|
|1½ tsp ground black pepper|
|Coarse salt, to taste|
Remove lamb from refrigerator 1 hour before roasting. Preheat oven to 400°F.
Make small, evenly spaced slits, just large enough for the garlic slivers, in the leg of lamb. Insert the garlic slivers. Rub all over with lemon juice, then pat the rosemary and black pepper evenly over the surface. Sprinkle with salt, to taste.
Place lamb, fat side up, on a rack in an uncovered, greased pan. Roast 30 minutes per pound or until the internal temperature reaches 175-180°F for meat well done. If you prefer slightly rare lamb, roast until 160-165°F.
Makes 6 — 8 servings
Per serving: 423 calories; 15g total fat; 5g saturated fat; 207mg cholesterol; 202mg sodium; 2g total carbohydrates; 67g protein;