Easter Leg Of Lamb

Easter Leg Of Lamb

Details

Prep Time:  minutes
Cook Time:  minutes
Ready In:  minutes

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You may need to special order this cut of lamb a few days ahead of when you plan to serve it.

  • 5 to 7 Pounds Whole Leg Of Lamb (With Bone)
  • 1/4 Cup Lemon Juice
  • 3 Tablespoons Snipped Fresh Parsley
  • 2 Tablespoons Snipped Basil
  • 2 Tablespoons Snipped Fresh Rosemary
  • 1/2 Teaspoon Onion Salt
  • 1/2 Teaspoon Pepper
  • 2 Garlic Cloves (Slivered)
  1. Preheat oven to 325 degrees.
  2. Trim any fat from meat. Using a paring knife cut 1/2 inch wide slits about 1 inch deep into roast. Drizzle lemon juice over meat’s surface and into slits.
  3. In small-size bowl combine parsley, basil, rosemary, onion salt, and pepper. Rub mixture onto meat and into slits. Insert garlic into slits.
  4. Place leg of lamb, fat side up, on rack in a shallow roasting pan. Insert an oven meat thermometer into center of roast. Thermometer should not touch bone. Place in oven, uncovered, for 105 minutes until thermometer registers 140 degrees.
  5. Remove from oven and let stand 15 minutes. After standing 15 minutes temperature of meat should be 145 degrees.
  6. Transfer to serving platter and serve.
  7. Serves 10
  8. "Work With What You Got!"
  9. © Victoria Hart Glavin Tiny New York Kitchen

Victoria

Victoria has been cooking and writing recipes since she was a teenager. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France. Victoria is published in Hearst Newspapers, Greenwich Free Press, New Canaanite, and more.

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