Roasted Leg of Lamb
This succulent, affordable entree of Roasted Leg of Lamb will make your special gathering memorable. If you can't find a 5-pound leg of lamb (they're often larger), look for a half leg. Ones from the shank end have better flavor and texture.
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Rest: 20 Minutes
Total: 2 Hours, 20 Minutes
- Calories: 367
- Fat: 18g
- Saturated fat: 6g
- Protein: 47g
- Carbohydrate: 1g
- Fiber: 0.0g
- Cholesterol: 143mg
- Sodium: 305mg
- 1 boned leg of lamb, about 5 lb., rolled and tied
- 2 cloves garlic, thinly sliced lengthwise
- 3 sprigs fresh rosemary
- 1/4 cup olive oil
- 2 tablespoons lemon juice
- Salt and pepper
- 1 cup low-sodium chicken broth
- 1. Bring lamb to room temperature. Preheat oven to 450°F. Using the point of a sharp knife, make 1-inch deep incisions over surface of lamb. Fill each incision with a piece of sliced garlic and a few rosemary leaves, pushing them completely into the meat. Rub lamb all over with olive oil and lemon juice. Season generously with salt and pepper.
- 2. Place lamb on a rack set inside a large roasting pan. Roast lamb, uncovered, for 15 minutes. Reduce oven temperature to 350°F. Continue roasting lamb until a meat thermometer inserted into center reaches 135°F for medium, about 18 minutes per pound (about 90 minutes for a 5-lb. roast).
- 3. Transfer lamb to a carving board and cover loosely with foil; let rest for 15 to 20 minutes. Skim excess fat from roasting pan and place pan over 2 burners on stovetop. Pour in broth and bring to a boil over medium-high heat, scraping up any browned bits on bottom of pan. Cook until liquid has reduced and slightly thickened, about 5 minutes. Taste; season with salt and pepper, if desired. Thinly slice lamb and serve with pan juices.
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