ROSEMARY LEG OF LAMB

Rosemary Leg of Lamb image

Roast lamb is a treat for our family at Easter Time and on other special occasions. Before putting the meat in the oven, I rub on a mixture of garlic, rosemary, salt and pepper, which enhances the flavor. -Marie Hattrup Sparks, Nevada

Provided by Taste of Home

Categories Dinner

Time 1h40m

Yield 10-12 servings.

Number Of Ingredients 7

Ingredients

4 garlic cloves, minced
1 to 2 tablespoons minced fresh rosemary or 1 teaspoon dried rosemary, crushed
1 teaspoon salt
1/2 teaspoon pepper
1 bone-in leg of lamb (7 to 9 pounds), trimmed
1 teaspoon cornstarch
1/4 cup beef broth

Steps:

Preheat oven to 350°. In a small bowl, combine the garlic, rosemary, salt and pepper; rub over meat. Place on a rack in a large roasting pan. , Bake, uncovered, 1-1/2 to 2-1/2 hours or until the meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Let stand 10 minutes before slicing., Meanwhile, pour pan drippings and loosened brown bits into a small saucepan. Skim fat. Combine cornstarch and broth until smooth. Whisk into drippings. Bring to a boil; cook and stir 1-2 minutes or until thickened. Serve with lamb.

Nutrition Facts : Calories 220 calories, Fat 8g fat (4g saturated fat), Cholesterol 119mg cholesterol, Sodium 268mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 33g protein.