Rosemary roast lamb

Dinner tonight, January 24, 2015
Really recipes, remember to use a meat thermometer, it make your roast perfect every time. I served it with Chickpea, avocado & feta salad, which complimented the roast just fine.
6 to 8 Servings

  • ¼ cup olive oil
  • 2 ½ tablespoons chopped fresh rosemary
  • 6 garlic cloves, minced
  • 1 tablespoon anchovy paste
  • 1 teaspoon lemon zest
  • 1 tablespoon lemon juice
  • 1 (5- to 6-lb.) bone-in leg of lamb
  • 2 teaspoons salt
  • ¾ teaspoon pepper

1) Combine first 6 ingredients in a small bowl.

Pat lamb dry, and place, fat side up, on a rack in a roasting pan. Make several 1-inch-deep slits in lamb with a paring knife; rub olive oil mixture over lamb, pressing mixture into slits. Cover loosely with foil, and let stand at room temperature 30 minutes.

Meanwhile, preheat oven to 400°. Uncover lamb, and sprinkle with salt and pepper.

Bake at 400° for 2 hours and 30 minutes or until a meat thermometer inserted into thickest portion registers 145° (medium rare). Let stand 30 minutes before slicing.

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