Roast Leg of Lamb
- Total Time
- About 1 hour 45 minutes
- Rating
- Comments
- Read comments
Advertisement
Ingredients
- 1leg of lamb, 6 to 7 pounds, oven ready
- 3cloves garlic, cut into 12 slivers
- 1tablespoon oil
- 1tablespoon rosemary
- Salt to taste
- Freshly ground pepper to taste
- 1medium-size onion, peeled and cut in half crosswise
- ¾water
Nutritional analysis per serving (8 servings)
627 calories; 43 grams fat; 18 grams saturated fat; 0 grams trans fat; 18 grams monounsaturated fat; 4 grams polyunsaturated fat; 2 grams carbohydrates; 1 gram dietary fiber; 1 gram sugars; 54 grams protein; 908 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Preparation
- Step 1
Preheat the oven to 425 degrees.
- Step 2
Prepare the leg of lamb for roasting by cutting away the hipbone and excess fat. Set the bone aside.
- Step 3
With a paring knife, make 12 small incisions in the meat and insert a sliver of garlic in each.
- Step 4
Rub the lamb with oil and place it in a roasting pan. Rub with rosemary and sprinkle with salt and pepper. Add an onion half on each side.
- Step 5
Roast the lamb on the bottom rack of the oven, basting every 15 to 20 minutes. After one hour of cooking, remove all the fat from the pan and add the water.
- Step 6
Continue roasting for 15 minutes or until the internal temperature reaches 140 degrees for medium rare.
- Step 7
Remove from the oven and place the bone under the roast to serve as a rack in the pan. Keep warm for 15 minutes. Carve and serve with the pan gravy.
Private Notes
Comments
4.6 lb Went in at 4:10 at 425
Sometimes the "basics are the best", just like Mom's Sunday roast! Just add your onions, carrots and potato to the pan roast and it's dinner time! Amen
4.6 lb Went in at 4:10 at 425