Rosemary Roast Leg of Lamb | Mediterranean Recipes

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Recipe Detail
Mediterranean Recipes "1 5- to 7-pound whole leg of lamb (with bone) 2 teaspoons snipped fresh rosemary 1 teaspoon salt 1 teaspoon ground black pepper 3 cloves garlic, slivered 1 cup water " "1. Preheat the oven to 375 degrees F. Trim fat from lamb. Cut small slits into lamb on all sides. In a small bowl, stir together rosemary, salt, and pepper. Sprinkle rosemary mixture evenly over meat; rub in with your fingers. Insert garlic slivers into slits. 2. Place lamb, fat side up, on a rack in a shallow roasting pan. Add the water to the bottom of the pan. Insert an oven-going meat thermometer into center of lamb, making sure bulb of thermometer does not touch bone. 3. Roast until desired doneness. (Allow 1-1/2 to 1-3/4 hours for medium-rare doneness [140 degrees F] or 2 to 2 1/4 hours for medium doneness [155 degrees F].) Cover with foil and let stand for 15 minutes. The temperature of the meat after standing should be 145 degrees F for medium-rare doneness or 160 degrees F for medium doneness. Makes 14 servings. "

Recipe Detail

Mediterranean Recipes

"1 5- to 7-pound whole leg of lamb (with bone)
2 teaspoons snipped fresh rosemary
1 teaspoon salt
1 teaspoon ground black pepper
3 cloves garlic, slivered
1 cup water
"

"1. Preheat the oven to 375 degrees F. Trim fat from lamb. Cut small slits into lamb on all sides. In a small bowl, stir together rosemary, salt, and pepper. Sprinkle rosemary mixture evenly over meat; rub in with your fingers. Insert garlic slivers into slits.

2. Place lamb, fat side up, on a rack in a shallow roasting pan. Add the water to the bottom of the pan. Insert an oven-going meat thermometer into center of lamb, making sure bulb of thermometer does not touch bone.

3. Roast until desired doneness. (Allow 1-1/2 to 1-3/4 hours for medium-rare doneness [140 degrees F] or 2 to 2 1/4 hours for medium doneness [155 degrees F].) Cover with foil and let stand for 15 minutes. The temperature of the meat after standing should be 145 degrees F for medium-rare doneness or 160 degrees F for medium doneness. Makes 14 servings.

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