|
 |
Roasted Boneless Leg of Lamb |
 |
|
|
| Ingredients: |
5 pound boneless tied leg of lamb
1/4 cup fresh lemon juice
8 cloves garlic, minced
3 tablespoons chopped fresh rosemary leaves
1 tablespoon salt
2 teaspoons coarsely ground black pepper
|
|
| Procedures: |
Preheat the oven to 400o.
Season the meat with the salt and pepper and rub the lamb all over with the lemon juice.
Pat the garlic and rosemary evenly all over the surface of the meat and place the lamb in a roasting pan.
Roast for 30 minutes.
Reduce temperature to 350o and continue to roast for a total time of 25-30 minuters per pound to an internal temperature of about 145o to 150o.
Remove lamb from pan and allow to rest for 10 to 15 minutes before carving.
| |
| Notes: |
2024-03-31: For Easter dinner at SKDL. We had 2 6-pound boneless roasts. We made 1 cup of rub paste of EVOO, Herb de Provence, rosemary,parsley, oregano,onion powder, minced garlic and S & P. The roasts were rubbed, liberally, with EVOO, and then the rub mixture was applied.
2023-01-09: We roasted a 4 lb boneless leg of lamb. we served it with mashed potatoes, beets & corn and a bottle of Pinotage.
2014-04-18: Added to our cookbook from Rosemary and Garlic Roast Leg of Lamb.
| |
|
05/14/2024
|
|
|
