November 7, 2010

Roasted Rosemary-Garlic Leg of Lamb

I did it. I roasted my first leg of lamb. I have never tasted lamb before and boy, was it delicious! I would liken it to an expensive, tender, juicy cut of beef. Yet another thing to cross off of my to-cook list! We didn't tell our daughter what it was at first just in case a certain nursery rhyme that I sing to her every night kept her from eating it. She loved it and so did my husband. We did tell her what it was while I was cleaning up after dinner and she was completely fine with it. The price of lamb in general is a little too high for my liking. The next time it goes on sale, I am definitely picking it up, though! I served this with my pink beans and asparagus dish.



Ingredients:
  • 2 lb boneless leg of lamb roast
  • 2 tbsp dried rosemary
  • 1/2 tsp garlic powder
  • Salt, to taste
  • Freshly ground black pepper, to taste
Directions:
  • Remove the leg of lamb from the refrigerator and allow it to sit for about 20 to 30 minutes to reach room temperature.
  • Preheat oven to 325 degrees.
  • Season the lamb with the rosemary, garlic, salt and pepper.
  • Roast for 45 minutes per pound, or to 10 degrees below desired temperature (I cooked my lamb to 145 degrees).
  • Remove the lamb from the oven and cover it with tin foil. Allow the lamb to rest for 10 minutes before slicing.
  • Enjoy!
Madelyn Rating:
"Good!"

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