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Roast Leg of Lamb


A simple recipe with sensational flavor!

1 leg of lamb (about 5 lbs)
3 cloves garlic, slivered
1/2 cup fresh lemon juice
1.5 tsp dried rosemary
1.5 tsp coarsely ground black pepper
Coarse salt to taste

Remove lamb from refrigerator 1 hour before roasting. Preheat oven to 400 degrees F. Make small slits just large enough for garlic slivers evenly in the leg of lamb, and insert the garlic slivers. Rub all over with lemon juice, then pat the rosemary and black pepper evenly over the surface. Sprinkle with salt to taste. Place lamb, fat side up on a rack in an uncovered, greased pan. Roast 30 minutes to a pound or until the internal temperature reaches 175-180 degrees F. for meat well done. If you prefer slightly rare lamb, roast until 160-165 degrees F.

Makes 6-8 servings




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This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.