Description
A succulent roast leg of lamb infused with garlic and rosemary, perfect for special occasions.
Ingredients
Scale
- 1 leg of lamb (about 5–6 pounds)
- 4 cloves of garlic, minced
- 2 tablespoons fresh rosemary, chopped
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1 cup of chicken broth
Instructions
- Preheat your oven to 375°F (190°C).
- In a small bowl, mix together the minced garlic, chopped rosemary, olive oil, salt, and pepper.
- Rub the garlic and rosemary mixture all over the leg of lamb.
- Place the lamb in a roasting pan and pour the chicken broth around it.
- Roast in the preheated oven for about 1.5 to 2 hours, or until the internal temperature reaches 145°F (63°C) for medium-rare.
- Let the lamb rest for 15 minutes before carving.
Notes
- For a more intense flavor, marinate the lamb overnight with the garlic and rosemary mixture.
- Adjust cooking time based on the size of the leg of lamb and desired doneness.
- Serve with roasted vegetables or mashed potatoes for a complete meal.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 0g
- Sodium: 150mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 0g
- Fiber: 0g
- Protein: 30g
- Cholesterol: 90mg