Oven-baked leg of lamb with lemon and rosemary

Votes: 1

Time: 3 hours.
Complexity: easily
Servings: 6 - 8

Nutritional value per serving:

Serving size: 1 of 20 servings
Calories 346, total fat 24 G., saturated fats 10 G., proteins 29 G., carbohydrates 1 G., fiber 0 G., cholesterol 108 mg, sodium 382 mg, sugar 0 G.

Before roasting, stuff the leg of lamb all over with garlic and generously rub it with a mixture of lemon zest, rosemary, and salt. The key is to give the meat time to marinate—it's best to refrigerate it overnight—and then roast it until golden brown. The inside of the lamb will be very juicy and tender. To serve, slice thinly along the bone.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

1 leg of lamb on the bone weighing 3 - 3.5 kg.
4 cloves garlic, thinly sliced
1 lemon
2 tbsp chopped fresh rosemary
2 tablespoons extra-virgin olive oil

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: lamb, lemon, garlic, rosemary

Cooking the dish according to the recipe:

Trim excess fat from the leg of lamb, leaving a 0.5-1 cm layer. Using a sharp knife, make small 1 cm deep slits 5-7 cm apart across the entire surface of the meat. Insert a piece of garlic into each slit.
Grate the lemon zest into a small bowl (set the lemon aside). Add the rosemary, 1 tablespoon of salt, and 2 teaspoons of black pepper. Rub this mixture all over the leg of lamb. Cover and refrigerate for at least 4 hours or overnight.

Remove the lamb from the refrigerator and bring to room temperature about 1 hour before roasting.
Preheat the oven to 220°C (425°F). Place a rack in a roasting pan and place the lamb on it, fat side up. Cut a lemon in half and squeeze the juice over the lamb; drizzle with olive oil and rub to coat. Place the lemon halves in the roasting pan. Roast until the fat on the lamb begins to sizzle, about 20 minutes.
Reduce the oven temperature to 350°F (175°C) and continue roasting the leg of lamb until a thermometer inserted into the thickest part registers 130°F (55°C) for medium-rare, 1 hour to 1 hour 15 minutes. Transfer the leg to a cutting board and let rest for 20 minutes before slicing.

Note

To cut a leg of lamb, hold it by the bone and cut the meat straight along the bone.

Categories:

recipe / Calorie content of prepared meals / Main courses / Meat / Food Network - recipes

Similar recipes