Easy Garlic Roast Leg Of Lamb With Rosemary and Parsley
Ingredients
1 bone-in leg of lamb (about 8 lbs)
5 garlic cloves, sliced
Extra virgin olive oil
1 large bunch flat leaf Italian parsley, finely chopped (about 1 cup)
1 sprig of fresh rosemary, finely chopped (about 1 tablespoon)
1 tablespoon kosher salt
Freshly-ground black pepper as needed
Preparation
1
With the tip of a small sharp knife, poke holes in the leg of lamb about 1 1/2-inch deep. Into each hole, stuff one slice of garlic.
2
Rub the leg of lamb all over with olive oil, parsley and rosemary. Season well with Kosher salt and black pepper.
3
Heat oven to 425 degrees. Place lamb in a roasting pan; roast 30 minutes. Reduce heat to 325 degrees, and baste the leg with any juices that have accumulated in the pan. Cook about 2 hours (total cooking time is about 20 minutes per pound), until an instant-read thermometer registers 130 degrees (medium) in the thickest part. Remove roast from oven and allow to rest 15 minutes.
4
Transfer roast to a cutting board and let rest for 10 minutes.
5
Carve in thin slices, parallel to the bone and serve.
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About
This is an easy and delicious lamb recipe, perfect for entertaining or a holiday dinner. For a beautiful presentation, serve sliced lamb on a bed of fresh arugula.
Yield:
8.0 servings
Added:
Sunday, March 7, 2010 - 2:59am
