• 4servings

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Nutrition Info . . .

MineralsNatrium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 (4 to 7-pound) leg of lamb

  2. 2 large cloves garlic, peeled and slivered

  3. 1/4 cup extra virgin olive oil

  4. 2 tablespoons crushed dried thyme

  5. 2 tablespoons dried rosemary, crushed

  6. 1 teaspoon salt

  7. 6 fresh rosemary sprigs

Instructions Jump to Ingredients ↑

  1. Preheat oven to 425°F (220°C).

  2. Cut slits all over lamb with tip of sharp knife; insert garlic slivers. Combine oil, thyme, rosemary, pepper and salt in small bowl. Pat herb-mixture over lamb. Place lamb in shallow roasting pan.

  3. Bake, uncovered, on center rack for 45 minutes. Reduce temperature to 375°F (190°C); cook for an additional 45 to 60 minutes. Remove from oven; insert instant-read thermometer into thickest part of meat (temperature should read 155°F / 65°C for medium.)

  4. Loosely cover; let stand for 15 minutes before carving.

  5. Place lamb on serving platter; garnish with rosemary.

  6. Serve with Apricot Mint Sauce , Minted Yogurt Sauce or Fresh Mint Condiment .


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