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    You are in: Home / Recipes / Leg of Lamb With Rosemary, Garlic, and Lemon Recipe
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    Leg of Lamb With Rosemary, Garlic, and Lemon

    Total Time:

    Prep Time:

    Cook Time:

    12 hrs 45 mins

    12 hrs

    45 mins

    threeovens's Note:

    The leg of lamb is studded with garlic and marinated in a combination of garlic, mustard, rosemary, white wine, lemon juice, and olive oil to ensure there is no gaminess. This recipe is for a butterflied 3-lb boneless leg of lamb. The meat will be tender and full of flavor. We like our lamb medium rare, so you may want to cook yours a little longer.

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    Units: US | Metric


    1. 1
      On a work surface, open lamb like a book; use the tip of a small knife, and make slits all over the lamb.
    2. 2
      Peel and thinly slice 4 garlic cloves; insert garlic into the slits in the lamb.
    3. 3
      In a food processor, combine remaining 4 garlic cloves, mustard, olive oil, wine, rosemary, and lemon juice; puree to a paste.
    4. 4
      Spread half the paste on the lamb, then place seasoned side down in a glass baking dish; spread with remaining paste and cover with plastic wrap.
    5. 5
      Marinate in the refrigerator overnight.
    6. 6
      Allow an hour to bring lamb back to room temperature, then sprinkle generously with salt and pepper; roll lamb and tie with kitchen twine at 1-inch intervals.
    7. 7
      Meanwhile, preheat oven to 375 degrees F.
    8. 8
      Place lamb on a rack and roast to an internal temperature of 125 degrees F, about 45 minutes.
    9. 9
      Let rest for 15 minutes, then slice thinly.
    10. 10
      Place slices overlapping on a serving platter, drizzle with pan juices, sprinkle with salt and pepper, and decorate with fresh herb stems, if desired.

    Ratings & Reviews:


    Nutritional Facts for Leg of Lamb With Rosemary, Garlic, and Lemon

    Serving Size: 1 (286 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 710.4
    Calories from Fat 518
    Total Fat 57.6 g
    Saturated Fat 19.4 g
    Cholesterol 156.4 mg
    Sodium 364.2 mg
    Total Carbohydrate 3.1 g
    Dietary Fiber 0.8 g
    Sugars 0.4 g
    Protein 41.8 g

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