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Roast Lamb with Rosemary and Garlic

Becky Luigart-Stayner; Lydia DeGaris-Pursell
Yield 8 servings (serving size: 3 ounces)
This lamb roast is seasoned with just a simple rub of rosemary and garlic; sprinkle the lamb with coarse salt after removing from the oven to really accent the flavors.

Ingredients

  • 1 (3-pound) rolled boned leg of lamb, trimmed
  • 1 tablespoon chopped fresh rosemary
  • 3 garlic cloves, minced
  • 1 teaspoon kosher or sea salt

Nutrition Information

  • calories 165
  • caloriesfromfat 36 %
  • fat 6.6 g
  • satfat 2.4 g
  • monofat 2.9 g
  • polyfat 0.4 g
  • protein 24.2 g
  • carbohydrate 0.5 g
  • fiber 0.0 g
  • cholesterol 76 mg
  • iron 1.9 mg
  • sodium 293 mg
  • calcium 12 mg

How to Make It

  1. Preheat oven to 450°.

  2. Secure roast at 1-inch intervals with heavy string. Rub surface of roast with rosemary and garlic. Place roast on the rack of a broiler pan or roasting pan; insert a meat thermometer into thickest portion of roast. Bake at 450° for 1 hour and 15 minutes or until thermometer registers 140° (medium-rare) to 155° (medium).

  3. Sprinkle with salt. Place roast on a cutting board; cover loosely with foil. Let stand 10 minutes. (Temperature of roast will increase 5° upon standing.) Remove string before slicing.