Garlic Roast Leg Of Lamb With Rosemary and Parsley
180 min serves 8
Gluten-FreeDairy-Free
Ingredients
- •8 lbs leg of lamb
- •5 garlic cloves
- •extra virgin olive oil
- •1 cup flat leaf parsley
- •1 tablespoon rosemary
- •1 tablespoon kosher salt
- •black pepper
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Method
Adapted from foodista.com
- With the tip of a small sharp knife, poke holes in the leg of lamb about 1½-inch deep.
- Into each hole, stuff one slice of garlic.
- Rub the leg of lamb all over with olive oil, parsley and rosemary.
- Season well with Kosher salt and black pepper.
- Heat oven to 425°F.
- Place lamb in a roasting pan; roast 30 minutes.
- Reduce heat to 325°F, 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.
- Remove roast from oven and allow to rest 15 minutes.
- Carve in thin slices, parallel to the bone and serve.
Dietary labels come from the recipe’s source data — double-check the ingredients if you’re cooking for an allergy.
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Recipe and photo by Live Better AI. Adapted from foodista.com.