Friday, May 6, 2011

Rosemary Roast Lamb recipe from Southern Living

The link from the Easter posting for this recipe doesn't working...... so here is the recipe. Enjoy!!!

Don't forget to read about my changes under the What I made for Easter post

Rosemary Roast Lamb

Rosemary Roast Lamb Photo by: Photo: Jennifer Davick; Styling: Lydia DeGaris Pursell
  • YIELD: Makes 6 to 8 servings
  • COURSE: Main Dishes


  • 1/4 cup olive oil
  • 2 1/2 tablespoons chopped fresh rosemary
  • 6 garlic cloves, minced
  • 1 tablespoon anchovy paste
  • 1 teaspoon lemon zest
  • 1 tablespoon lemon juice
  • 1 (5- to 6-lb.) bone-in leg of lamb
  • 2 teaspoons salt
  • 3/4 teaspoon pepper


1. Combine first 6 ingredients in a small bowl.
2. Pat lamb dry, and place, fat side up, on a rack in a roasting pan. Make several 1-inch-deep slits in lamb with a paring knife; rub olive oil mixture over lamb, pressing mixture into slits. Cover loosely with foil, and let stand at room temperature 30 minutes.
3. Meanwhile, preheat oven to 400°. Uncover lamb, and sprinkle with salt and pepper.
4. Bake at 400° for 2 hours and 30 minutes or until a meat thermometer inserted into thickest portion registers 145° (medium rare). Let stand 30 minutes before slicing.
Southern Living APRIL 2011

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