Old-Fashioned Garlic and Rosemary Leg of Lamb

First published: August 15, 2009 in Recipes

Last Updated: August 14, 2009 11:21 am Tough to read? Print this! Tough to read? Print this! Email This Email This
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Garlic and Rosemary Leg of Lamb

Garlic and Rosemary Leg of Lamb

It may be a little bit easier to prepare delicious roasted leg of lamb than you think. I find this recipe very easy to make and each time I made it, it turned out excellent.

Old-Fashioned Garlic and Rosemary Leg of Lamb:

4-4-1/2 lb. shank half leg of lamb, trimmed of excess fat

4 cloves of garlic, minced, plus 3 whole heads of garlic

2 tablespoons of chopped fresh rosemary

  • Heat oven to 375F. Place leg of lamb in a large roasting pan.
  • Mix minced garlic, rosemary, salt and pepper in a small bowl and rub all over the lamb.
  • Cut about 1/4 off tops of heads of garlic, place heads around the lamb. Drizzle garlic with 1 tablespoon of oil, rolling heads in oil to coat.
  • Roast 1-1/2 hours or until meat thermometer registers 135F for rare, and 145F for medium.
  • Let rest 15 minutes
  • Carve and serve with roasted garlic to squeeze from skins onto lamb.

This recipe will feed 8 people and you might have some leftovers.

Hope you enjoy this recipe – please let me know how it turned out for you – your comments and suggestions are always welcomed and appreciated!


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