Rockefeller Leg of Lamb

"From a cookbook (not sure which one) but this is from the famous Rockefeller family. One day marination required so plan accordingly."
 
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Ready In:
39mins
Ingredients:
11
Serves:
6-8
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ingredients

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directions

  • Combine rosemary, pepper, salt, hot pepper sauce, thyme, garlic, ginger, peppercorns and lemon juice.
  • Make 3 scores on each side of the leg. Fill each scored pocket with the herb mixture. Rub leg well with it.
  • Place onion slices over the leg. Place meat with onion, along with any remaining herb mixture in a plastic bag (zip-lock style)and refrigerate for a day.
  • Heat oven to 350 degrees F. and remove lamb from plastic bag and place in a shallow roasting pan.
  • Add one cup of water and roast, basting often until meat thermometer reaches desired doneness: 140 degrees for rare; 160 for medium; more for well.

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<p>I've collected recipes since I was a teen. After all these years I'm trying to get all my index cards and clippings, that still sound interesting to me, posted here so that I can find them and eventually make them! <br /> <br />I've posted some of my Mom's recipes. I regret not having paid more attention to my Grandmothers' cooking. They made some dishes that I miss and there were/are no recipes for them. <br /> <br />I have a wonderful DH and 2 wonderful sons. They are thrilled that I found this site since they directly benefit from it! Before finding 'Zaar, I was less of a cook and more of a recipe collector but now I try many more things and we're having more fun in the kitchen (at least I am)! <br /> <br />Thanks for all your ratings, comments and help in the forums AND for posting so many great recipes. You've enhanced my cooking skills and expanded my horizons! I've learned so much. <br /> <br />For fun, I also like to read fiction, travel, see movies and shows, shop (and I love to browse thrift shops and rummage/garage sales for cookbooks, etc.). <br /> <br />The discovery of a new dish does more for the happiness of mankind than the discovery of a new star Brillat-Savarin</p>
 
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