Entrée: United States – Roast Leg of Lamb with Garlic and Rosemary

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 6

Approximate Time

Prep 15 min

Cook 1 hr 45 min

Additional 2 hrs 30 min

Total 3 hrs

Ingredients

5-6 lb (2.3-2.7 kg) whole bone-in leg of lamb
5 cloves garlic, minced
3 tbsp (45 ml) fresh rosemary, chopped
2 tbsp (30 ml) olive oil
1 tbsp salt
1 tsp black pepper
1 lemon, juiced
1 cup (240 ml) chicken or vegetable broth

Instructions

1. **Prepare the Marinade**: In a small bowl, mix together the minced garlic, chopped rosemary, olive oil, salt, black pepper, and lemon juice to form a paste.
2. **Marinate the Lamb**: Place the lamb in a shallow dish or large resealable plastic bag. Rub the garlic and rosemary paste all over the lamb to coat thoroughly. Allow the lamb to marinate for at least 2 hours, preferably overnight, in the refrigerator.
3. **Preheat the Oven**: Preheat your oven to 375°F (190°C).
4. **Roast the Lamb**: Remove the lamb from the refrigerator and allow it to come to room temperature for about 30 minutes. Place the lamb on a roasting rack in a large roasting pan. Pour the broth into the bottom of the pan to help keep the meat moist during cooking.
5. **Cook the Lamb**: Roast the lamb in the preheated oven for about 1.5 to 2 hours, or until the internal temperature reaches 135°F (57°C) for medium-rare, or to your desired doneness.
6. **Rest the Meat**: Remove the lamb from the oven and let it rest for about 15 minutes before carving.
7. **Serve**: Slice the lamb thinly and serve with the juices from the pan drizzled over the top.

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