Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Leg of Lamb With Tomatoes and Garlic Recipe
    Lost? Site Map

    Leg of Lamb With Tomatoes and Garlic

    Total Time:

    Prep Time:

    Cook Time:

    10 mins

    10 mins

    0 mins

    Kitchen Witch Steph's Note:

    This is the recipe that my friend Liz currently uses, from the Gourmet cookbook. I love getting invited for dinner if this is in the works. It is easy to make and because of all of the roasted garlic you'll have, Roasted Garlic Mashed Potatoes, #68159, is a good side dish.

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note

    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Put a rack in the middle of the oven and preheat oven to 450 degrees.
    2. 2
      Arrange tomatoes in a 17 1/2-by-12 inch roasting pan and place lamb on top (if using canned tomatoes, coarsely chop them and pour the juice over them). Arrange garlic around lamb. Lay rosemary sprigs on lamb (or sprinkle dried rosemary), then sprinkle with salt and pepper. Drizzle with 2 tablespoons oil.
    3. 3
      Roast lamb for 15 minutes. Reduce oven temperature to 350 degrees and continue roasting lamb, basting garlic with remaining 2 tablespoons oil every 20 minutes to keep it from drying out, until thermometer inserted into thickest part of lamb (without touching bone) reas 135 degrees for medium-rare, 1 3/4 to 1 1/2 hours more.
    4. 4
      Transfer lamb to a cutting board and let stand, loosely covered with foil, for 20-30 minutes. Stir tomato mixture and transfer to a sauceboat.
    5. 5
      Carve lamb and serve with tomato mixture and roasted garlic.

    Ratings & Reviews:

    • on June 30, 2008

      45

      This was a lovely different way to serve lamb, I usually stud my lamb with garlic & rosemary but this is a nice change. The rosemary garlic flavour was very subtle and the lamb lovely & tender. My only issue was that my tomatoes ended up a little too charred by the end of cooking so I wasn't really able to use them for a sauce but the lamb was still very much enjoyed. Made for ZWT 4.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Advertisement

    Nutritional Facts for Leg of Lamb With Tomatoes and Garlic

    Serving Size: 1 (550 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 1145.4
     
    Calories from Fat 638
    55%
    Total Fat 70.9 g
    109%
    Saturated Fat 27.7 g
    138%
    Cholesterol 303.9 mg
    101%
    Sodium 1057.1 mg
    44%
    Total Carbohydrate 34.0 g
    11%
    Dietary Fiber 4.0 g
    16%
    Sugars 5.7 g
    23%
    Protein 91.0 g
    182%

    The following items or measurements are not included:

    rosemary sprigs

    Ideas from Food.com

    “Everything

    Thanksgiving, Solved

    Every recipe, menu, tip and how-to is right here, at your service.

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites