Leg of Lamb With Rosemary and Garlic
Presentation and flavor combine for a simple yet elegant meal. Fragrant and inviting, this succulent selection will be the hero at your table.
Recipe - Downers Grove, IL
Leg of Lamb With Rosemary and Garlic
Prep Time18 Minutes
Servings8
Cook Time18 Minutes
Ingredients
1 (7-8 lb) semi-boneless leg of Thomas Farms Lamb
4 garlic cloves
1 tablespoon sea salt
2 tablespoons chopped fresh rosemary
1/2 teaspoon black pepper
1/4 cup beef broth
Directions
- Pat lamb dry and score fat by making shallow cuts all over with tip of a sharp small knife.
- Mince garlic to a paste with sea salt and stir together with rosemary and pepper. Put lamb in a lightly oiled roasting pan, then rub paste all over lamb. Let stand at room temperature 30 minutes.
- Preheat oven to 350°F.
- Roast lamb in middle of oven until an instant-read thermometer inserted 2 inches into thickest part of meat to 130°F, 1 1/2 to 1 3/4 hours. Transfer to a cutting board and let stand 15 to 25 minutes (internal temperature will rise to about 140°F for medium-rare).
- Add broth to pan and deglaze by boiling over moderately high heat, stirring and scraping up brown bits, 1 minute. Season pan juices with salt and pepper and serve with lamb.
18 minutes
Prep Time
18 minutes
Cook Time
8
Servings
Shop Ingredients
Makes 8 servings
Not Available
Garlic - 1 Each
$0.69
Fresh Thyme Fine Sea Salt - 26.5 Ounce
$2.79$0.11/oz
Fresh Thyme Organic Rosemary - 0.75 Ounce
$2.50$3.33/oz
Fresh Thyme Organic Ground Black Pepper - 1.98 Ounce
$5.29$2.67/oz
Pacific Foods Organic Low Sodium Beef Broth - 32 Ounce
$5.29$0.17/oz
Directions
- Pat lamb dry and score fat by making shallow cuts all over with tip of a sharp small knife.
- Mince garlic to a paste with sea salt and stir together with rosemary and pepper. Put lamb in a lightly oiled roasting pan, then rub paste all over lamb. Let stand at room temperature 30 minutes.
- Preheat oven to 350°F.
- Roast lamb in middle of oven until an instant-read thermometer inserted 2 inches into thickest part of meat to 130°F, 1 1/2 to 1 3/4 hours. Transfer to a cutting board and let stand 15 to 25 minutes (internal temperature will rise to about 140°F for medium-rare).
- Add broth to pan and deglaze by boiling over moderately high heat, stirring and scraping up brown bits, 1 minute. Season pan juices with salt and pepper and serve with lamb.