ROAST LEG OF LAMB
I love a roast dinner with all the trimmings and roast lamb is a particular favorite of mine. Serve this baby with roasted root veggies, yorkshire pud, roast potatoes, mint sauce and pan juice gravy....Heaven on a plate!
Provided by SueVM
Categories Lamb/Sheep
Time 1h25m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Place a roasting rack in a roaster pan and set aside, pre-heat your oven to 375 degrees. Snip or poke small holes in the lamb roast and insert the garlic slivers all over the roast.
- Coat the lamb all over with the 3 tablespoons of olive oil, seasoning well with the salt and pepper. Put the rosemary springs on top of roast inserting a few small picked leaves here and there into the holes with the garlic.
- Place roast on the rack and bake in the preheated 375 degree oven for 1 hour to 1 hour and 15 minutes.
- Remove roast and tent with tin foil letting it rest for 15 to 20 minutes before carving.
Nutrition Facts : Calories 779.5, Fat 56.1, SaturatedFat 21.1, Cholesterol 227.9, Sodium 631.1, Carbohydrate 1.5, Fiber 0.5, Protein 63.5
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