Roast Leg of Lamb with Rosemary and Garlic

Roast Leg of Lamb with Rosemary and Garlic
Photo by Brian Leatart


  • 1 tablespoon grated lemon peel
  • 2 tablespoons fresh rosemary
  • 1 garlic clove
  • ¼ cup water
  • Fresh rosemary sprigs
  • 1 6- to 7-pound leg of lamb, trimmed of excess fat
  • 2 tablespoons olive oil

Place lamb, fat side up, in large roasting pan. Sprinkle with salt. Mix oil, minced rosemary, lemon peel and garlic in bowl. Rub over lamb. Preheat oven to 350°F. Roast lamb until thermometer inserted into thickest part registers 130°F for medium-rare, basting occasionally with pan juices, about ...

View full recipe at Epicurious


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