Beer makes batters better, meat more tender, and sauces more flavorful.
Roast Leg of Lamb
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- #36959
serves/makes:
ready in:
2-5 hrs
2-5 hrs
1 review
ingredients
5 pounds leg of lamb
3 cloves garlic, slivered
1/2 cup fresh lemon juice
1 1/2 teaspoon dried rosemary
1 1/2 teaspoon coarsely ground black pepper
coarse salt to taste
directions
Remove lamb from refrigerator 1 hour before roasting.
Preheat oven to 400 degrees F.
Make small slits just large enough for garlic slivers evenly in the leg of lamb, and 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 to a pound or until the internal temperature reaches 175-180 degrees F. for meat well done.
If you prefer slightly rare lamb, roast until 160-165 degrees F.
added by
neris
nutrition data
Nutritional data has not been calculated yet.
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reviews & comments
April 15, 2007
I only cooked a 2.5 lb leg of lamb, and found that for the lamb to be well done the time should actually be closer to 60 minutes per pound in order for the internal temperature to reach 175 to 180 F. Otherwise, it was a very simple and easy recipe.