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Roast Leg of Lamb with Rosemary

Roast Leg of Lamb with Rosemary

Roast lamb is best for Eastertime or any special occasion. This succulent dish requires a flavorful rosemary, garlic and onion rub.

Active Ingredients

  • 1/3 cup olive oil
  • 1/4 cup minced fresh rosemary
  • 1/4 cup carefully chopped onion
  • 4 garlic cloves, minced
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 bone-in leg of lamb (5 to 6 pounds), trimmed


  • Preheat oven to 325 °. Integrate the oil, rosemary, onion, garlic, salt and pepper; rub over lamb. Location fat side up on a rack in a shallow roasting pan.
  • Bake, exposed, 2 to 2-1/2 hours or till meat reaches preferred doneness (for medium-rare, a thermometer must read 135 °; medium,140 °; medium-well, 145 °), basting sometimes with pan juices. Let stand 15 minutes before slicing.
Nutrition Facts

5 ounces prepared lamb: 318 calories, 18 g fat (5g filled fat), 128 mg cholesterol, 206 mg sodium, 1g carbohydrate (0 sugars, 0 fiber), 36 g protein.

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