Easy Garlic Roast Leg Of Lamb With Rosemary and Parsley
Ingredients
- 8 lb Leg of lamb
- 5 Garlic cloves
- 8 servings Extra virgin olive oil
- 1 cup Flat leaf parsley
- 1 Tbsp Rosemary
- 1 Tbsp Kosher salt
- 8 servings Pepper
Directions
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1
With the tip of a small sharp knife, poke holes in the leg of lamb about 1 1/2-inch deep. Into each hole, stuff one slice of garlic.
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2
Rub the leg of lamb all over with olive oil, parsley and rosemary. Season well with Kosher salt and black pepper.
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3
Heat oven to 425 degrees.
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4
Place lamb in a roasting pan; roast 30 minutes. Reduce heat to 325 degrees, and baste the leg with any juices that have accumulated in the pan. Cook about 2 hours (total cooking time is about 20 minutes per pound), until an instant-read thermometer registers 130 degrees (medium) in the thickest part.
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5
Remove roast from oven and allow to rest 15 minutes.
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6
Transfer roast to a cutting board and let rest for 10 minutes.
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7
Carve in thin slices, parallel to the bone and serve.
More Details
Source
Spoonacular
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