Roast Leg of Lamb With Potatoes
Diana Rattray
At a Glance
Course : Dinner, Entree
Special : Easy
Type of Prep : Bake, Roast
Cuisine : Southern, U.S. Regional
Occasion : Fall, Family Dinner, Spring, St.Patrick's Day, Winter
A delicious leg of lamb with garlic, lemon, rosemary, thyme, and other seasonings. Serve this tasty leg of lamb with mashed potatoes and fresh cooked green beans or steamed broccoli.
INGREDIENTS:
- 1 leg of lamb, about 5 pounds
- juice of 1 lemon, about 2 tablespoons
- 1 to 2 cloves garlic, cut in several slivers
- 1 clove garlic, minced
- 1 1/2 to 2 teaspoons dried crumbled rosemary
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 1/4 teaspoon pepper
PREPARATION:
Rinse lamb with cold water; pat dry with a clean cloth or paper towels.
With a small knife, make several tiny slits evenly over the lamb roast and insert slivers of the garlic. Rub lamb with lemon juice, then combine the minced garlic, herbs, salt, and pepper. Rub the garlic-herb mixture over the lamb. Place leg, fat side up, on rack in roasting pan. Insert thermometer in the thickest part of the meat, not touching fat or bone. Roast in a preheated 325° oven for about 25 to 30 minutes per pound, or until meat thermometer registers 145° to 165°, depending on how well you like it done. Serves 4 to 6.
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