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Roast Leg Of Lamb

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Ingredients
  Bone in lamb leg 8 Pound
  Garlic 6 Clove (30 gm), minced
  Fresh basil 1 Bunch (100 gm), stems removed (8 pieces)
  Dried rosemary 1⁄2 Cup (8 tbs), covered with about 3/4 cup olive oil prepared 2 hours before use, to allow rosemary flavor to impregnate olive oil
  Olive oil 3⁄4 Cup (12 tbs)
Directions

1. Heat oven to 500°+. Trim fat off leg of lamb (also removing the thin layer of "fell")- Puncture the meat liberally with fork or knife. Rub with garlic (do not insert into the meat) and fresh basil leaves, saving the leaves. Apply a liberal coating of the rosemary-and-olive-oil mixture, rubbing well. Place the lamb on a rack in a roasting pan, and put the basil leaves on top of the meat.
2. Place in oven. Cook until you hear some sizzling, about 10 minutes, then loosely cover leg with tin foil and reduce oven to 350°. Allow 15 to 18 minutes per pound total cooking time for medium doneness (about 2 hours for a 7-pound roast). Midway through cooking, turn leg. For the last 15 minutes, remove foil to create a crisp outer coat. Meat is done when thermometer applied to thickest part registers an internal temperature of 130° (rare) or 150° (medium/well done). Alternative test: Poke meat fork in thickest portion of leg, hitting the bone; let it remain there a moment, then pull out and touch the end of the fork to your lip. If it is very warm or hot, the meat is done.

Recipe Summary

Cuisine: 
American
Course: 
Main Dish
Method: 
Roasted
Ingredient: 
Lamb

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 9913 Calories from Fat 6947

% Daily Value*

Total Fat 775 g1192.4%

Saturated Fat 280.5 g1402.5%

Trans Fat 0 g

Cholesterol 2560 mg853.3%

Sodium 2106.4 mg87.8%

Total Carbohydrates 31 g10.2%

Dietary Fiber 14.2 g56.6%

Sugars 0.6 g

Protein 646 g1292.9%

Vitamin A 123.1% Vitamin C 74.2%

Calcium 59.1% Iron 71%

*Based on a 2000 Calorie diet

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Roast Leg Of Lamb Recipe