Very good and very simple. I also inserted slivers of garlic into the meat and turned the oven down to 400 after 15 minutes.
Roast Lamb with Rosemary and Garlic
Becky Luigart-Stayner; Lydia DeGaris-Pursell
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.
Yield: 8 servings (serving size: 3 ounces)
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Amount per serving
- Calories: 165
- Calories from fat: 36%
- Fat: 6.6g
- Saturated fat: 2.4g
- Monounsaturated fat: 2.9g
- Polyunsaturated fat: 0.4g
- Protein: 24.2g
- Carbohydrate: 0.5g
- Fiber: 0.0g
- Cholesterol: 76mg
- Iron: 1.9mg
- Sodium: 293mg
- Calcium: 12mg
- 1 (3-pound) rolled boned leg of lamb, trimmed
- 1 tablespoon chopped fresh rosemary
- 3 garlic cloves, minced
- 1 teaspoon kosher or sea salt
- Preheat oven to 450°.
- 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).
- 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.
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