Rosemary-Roasted Lamb with Pan Juices

Rosemary-Roasted Lamb with Pan Juices
Photo by Mark Thomas


  • 3 cups water
  • 2 lemons
  • 2 tablespoons fresh parsley
  • 2 teaspoons salt
  • 1 tablespoon fresh rosemary
  • 8 large garlic cloves
  • 1 6-pound leg of lamb, boned, trimmed, butterflied, bone reserved
  • + 2 more ingredients
    • 4 tablespoons extra-virgin olive oil
    • 20 large fresh rosemary

Finely grind garlic and salt in processor. Place lamb, cut side up, on work surface. Sprinkle with pepper. Spread garlic-salt mixture evenly over lamb, then sprinkle with chopped rosemary. Roll lamb into its original shape. Using kitchen string, tie lamb roll crosswise every 2 inches, then tie le...

View full recipe at Epicurious


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