Rosemary-and-Garlic-Studded Leg of Lamb



16 servings (serving size: 3 ounces lamb and 2 tablespoons sauce)

Recipe from

Cooking Light

Nutritional Information

Calories 173
Caloriesfromfat 34 %
Fat 6.6 g
Satfat 2.4 g
Monofat 2.9 g
Polyfat 0.4 g
Protein 24.3 g
Carbohydrate 2.2 g
Fiber 0.2 g
Cholesterol 76 mg
Iron 2 mg
Sodium 240 mg
Calcium 16 mg


1 (7-pound) leg of lamb
1/4 cup minced fresh rosemary
1/4 cup minced fresh garlic (about 14 cloves)
1 1/2 teaspoons kosher salt
1/2 teaspoon coarsely ground black pepper
1 (14 1/2-ounce) can low-salt beef broth
1 (4-inch) rosemary sprig
1/4 cup port or other sweet red wine
1 tablespoon cornstarch


Preheat oven to 400°.

To prepare roast, trim fat from lamb, and cut 16 (3/4-inch-deep) slits into lamb. Combine 1/4 cup rosemary and garlic. Spoon about 1/2 teaspoon rosemary mixture into each slit; rub lamb with any remaining rosemary mixture. Sprinkle with salt and pepper. Place roast on the rack of a broiler pan or roasting pan. Insert meat thermometer into the thickest part of lamb, making sure not to touch bone.

Bake at 400° for about 1 1/2 hours or until thermometer registers 140° (medium-rare) to 155° (medium). Let stand 15 minutes before slicing. (Temperature of lamb will increase 5° upon standing.) Remove lamb from pan, reserving 2 tablespoons drippings for sauce; scrape up browned bits with a rubber spatula. Place roast on a platter; keep warm. To prepare sauce, pour reserved drippings into a small zip-top plastic bag. Seal bag; snip off 1 corner of bag. Drain liquid into a medium saucepan, stopping before the fat layer reaches the opening; discard fat.

Add broth and rosemary sprig to drippings in pan; bring to a boil. Reduce heat, and simmer 1 minute. Combine port and cornstarch in a small bowl; add to broth mixture. Bring to a boil; cook 1 minute, stirring constantly. Discard rosemary sprig. Serve sauce with lamb.