Ingredients Jump to Instructions ↓

  1. 4 garlic cloves, minced

  2. 1 to 2 tablespoons minced fresh rosemary or 1 teaspoon dried rosemary, crushed

  3. 1 teaspoon salt

  4. 1/2 teaspoon pepper

  5. 1 bone-in leg of lamb (7 to 9 pounds ), trimmed

  6. 1 teaspoon cornstarch

  7. 1/4 cup beef broth

Instructions Jump to Ingredients ↑

  1. In a small bowl, combine the garlic, rosemary, salt and pepper; rub over meat. Place on a rack in a large roasting pan. Bake, uncovered, at 350° for 1-1/2 to 2-1/2 hours or until the meat reaches desired doneness (for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done, 170°;). Let stand for 10 minutes before slicing. Meanwhile, pour pan drippings into a small saucepan, scraping browned bits. Skim fat. Combine cornstarch and broth until smooth. Whisk into saucepan. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Serve with lamb. Yield: 10-12 servings.


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