"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Garlic/Rosemary Leg of Lamb Recipe

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This recipe for Garlic/Rosemary Leg of Lamb, by , is from What's Cookin' at the County?, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Laura Beckley - Administrator's Office
Added: Monday, March 26, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 leg of lamb (4-1/2 to 6 lbs)
1/2 lemon
2 to 3 cloves of garlic, sliced
Large handful of roughly chopped fresh rosemary
4 tbsp olive oil
Salt and fresh ground black pepper

Directions:
Directions:
Preheat oven to 325. With a sharp knife, make a number of incisions in the skin of the lamb and push 1 slice of garlic into each cut. Squeeze the juice of the lemon over the lamb and then sprinkle with the chopped rosemary. Add the olive oil and rub in well, pushing some of the rosemary into the incisions with the garlic. Season with the salt and pepper before placing in a large zipper bag or loosely covered in a non metal container and leaving to marinate for at least an hour, or overnight if possible.

Place the leg of lamb in a sturdy roasting pan or on a rotisserie and roast. For medium rare, roast for 10 to 12 minutes per pound, plus 20 minutes; for medium, roast 13 to 14 minutes per pound plus 20 minutes. Let rest for 10-15 minutes before carving.

 

 

 

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