Rosemary & Garlic Lamb | Dorothy Lane Market

Rosemary & Garlic Lamb

PREP TIME 5 mins
COOK TIME 1 hr
SERVINGS 4
Chef Carrie Walters
  • POSTED Jul 23rd, 2021
  • BY Chef Carrie Walters

INGREDIENTS

  • 6 cloves garlic, slivered
  • 2 sprigs of rosemary
  • 1 split leg of lamb, approx. 3.5 lbs
  • 2 Tbsp Vera Jane's Extra-Virgin Olive Oil
  • 1 Tbsp kosher salt
  • 1 Tbsp freshly ground black pepper

INSTRUCTIONS

1
Preheat oven to 425°F.
2
Insert slivered garlic and rosemary sprigs into lamb, tucking into natural separations. If necessary, make small slits with the tip of a knife.
3
Rub olive oil all over roast and season generously with salt and pepper. In a shallow roasting paan, roast the lamb for approximately 12 minutes per pound (or an internal temperature of 140øF) for rare or bump up the time to 15 minutes per pound (150øF internally) for medium rare.

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Rosemary & Garlic Lamb

Dorothy Lane Market
PREP TIME 5 mins
COOK TIME 1 hr
SERVINGS 4

INGREDIENTS

  • 6 cloves garlic, slivered
  • 2 sprigs of rosemary
  • 1 split leg of lamb, approx. 3.5 lbs
  • 2 Tbsp Vera Jane's Extra-Virgin Olive Oil
  • 1 Tbsp kosher salt
  • 1 Tbsp freshly ground black pepper

INSTRUCTIONS

1
Preheat oven to 425°F.
2
Insert slivered garlic and rosemary sprigs into lamb, tucking into natural separations. If necessary, make small slits with the tip of a knife.
3
Rub olive oil all over roast and season generously with salt and pepper. In a shallow roasting paan, roast the lamb for approximately 12 minutes per pound (or an internal temperature of 140øF) for rare or bump up the time to 15 minutes per pound (150øF internally) for medium rare.

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