Roast Lamb with Rosemary and Garlic

Roast Lamb with Rosemary and Garlic Recipe
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

Nutritional 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

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

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.

Note:

December 2002
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