Roasted Lamb

Roasted Lamb
Photo by Jennifer Davick


  • 2 ½ teaspoons salt
  • 2 teaspoons pepper
  • Kitchen string
  • Garnishes: roasted garlic cloves, baby carrots, radishes, lettuce leaves
  • 1 cup low-sodium chicken broth
  • 1 garlic bulb, unpeeled
  • ¼ cup olive oil
  • + 3 more ingredients
    • ¼ cup chopped fresh oregano
    • 2 lemons, halved and divided
    • 1 (5-lb.) boneless leg of lamb

1. Preheat oven to 350°. Unroll lamb, if necessary. Rub 1 lemon half on all sides of lamb, squeezing juice from lemon. Stir together oregano, salt, and pepper; rub on lamb. Roll up lamb, and tie with kitchen string. 2. Place lamb on a lightly greased rack in a roasting pan. Separate garlic cloves...

View full recipe at My Recipes


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