Leg of Lamb
with Garlic and Rosemary
- 1 leg of lamb, approximately
4 1/2 to 6 pounds
Half a lemon
2 to 3 cloves of garlic, sliced
Large handful of roughly chopped fresh rosemary
4 tablespoons olive oil
Salt and fresh ground black pepper
- With a sharp knife, make
a number of incisions into the skin of the lamb and push 1 to
2 slivers of garlic into each incision. Squeeze the juice of
the lemon over the lamb and then sprinkle with the chopped rosemary.
Add the olive oil and rub in well, pushing some of the rosemary
into the incisions with the garlic. Season with the salt and
pepper before placing in a large ziplock bag or loosely covered
in a non metal container and leaving to marinate for at least
an hour, or overnight if possible.
- Roast the leg in a sturdy
roasting pan in a preheated oven at 325°F. Allow 10 to12
minutes per pound plus an extra 20 minutes for pink meat, 13
to 14 minutes per pound plus 20 minutes for medium and 20 minutes
per pound plus 20 minutes for well done.
Makes 4 to 6 servings.
* Most supermarkets can
supply you with boneless legs of California lamb that can be
flattened out into a "butterfly' shape piece that is ideal
for grilling. Alternatively, your butcher will be able to butterfly
a leg of lamb for you.
Tip: To grill a butterflied
leg of lamb*, cook over medium hot coals for 20 to 25 minutes
on each side, before slicing and serving.
Recipe and photograph provided
courtesy of the California Sheep Commission.
