Leg o' Lamb with Lemon and Rosemary recipe
All Recipes Meat and Poultry Recipes Lamb
Ingredients
- 1 (6 pound) leg of lamb, at room temperature ¼ cup butter, softened 6 cloves garlic, halved 4 sprigs fresh rosemary, chopped ½ teaspoon freshly ground black pepper 1 (6 ounce) can frozen lemonade concentrate, thawed 1 (1 ounce) package dry onion and mushroom soup mix
Nutrition Info
- 499.6 caloriescarbohydrate: 15.8 gcholesterol: 153.6 mgfat: 30.6 gfiber: 0.3 gprotein: 38.6 gsaturatedFat: 14 gservingSize: -sodium: 359.7 mgsugar: 12.4 gtransFat: : -unsaturatedFat: : -
Directions Leg o' Lamb with Lemon and Rosemary
Directions
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Preheat oven to 325 degrees F (165 degrees C).
Spread butter generously over the lamb, and distribute garlic clove halves over the meat. Sprinkle with rosemary and pepper. Place the lamb on a rack inside a roasting pan.
Roast the lamb in the preheated oven for 1 hour.
Mix the lemonade concentrate and dry soup mix together in a bowl, pour over the lamb, and roast an additional 30 minutes. A meat thermometer inserted into the thickest part of the lamb should read 120 degrees F/58 degrees C for medium-rare or 145 degrees F/68 degrees C for medium-well. Allow the roast to stand for about 20 minutes before slicing.