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)
Recipe from Cooking Light

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Nutritional Information

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

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

Preparation

  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.
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