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Roast Leg of Lamb

Roast Leg of Lamb

Southern Living OCTOBER 1999

  • Yield: 6 servings

Ingredients

  • 1 (5- to 6-pound) leg of lamb
  • 8 garlic cloves, sliced
  • 1 cup shredded Parmesan cheese
  • 1/3 cup chopped fresh parsley
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • Vegetable cooking spray

Preparation

Cut 1-inch-deep slits, 2 to 3 inches apart, into lamb. Insert a garlic slice into each slit. Stir together cheese, parsley, salt, and pepper; stuff 2 tablespoons mixture evenly into slits. Coat lamb with vegetable cooking spray.

Press remaining cheese mixture onto lamb. Place lamb on a rack in a roasting pan.

Bake at 350° for 1 hour and 30 minutes or until a meat thermometer inserted into thickest portion registers 145°. Remove from oven, and let stand 10 to 15 minutes or until thermometer registers 150° (medium-rare).

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Roast Leg of Lamb Recipe

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