Leg o' Lamb with Lemon and Rosemary |
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Prep Time: 10 Minutes Cook Time: 90 Minutes |
Ready In: 100 Minutes Servings: 8 |
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This recipe is great on the grill. Dad uses a grill pan, and cooks according to oven directions. Usually the ham is in the oven so the grill works for us. A wonderful addition for Easter. The lamb and ham taste wonderful together. Ingredients:
1 (6 pound) leg of lamb, at room temperature |
1/4 cup butter, softened |
6 cloves garlic, halved |
4 sprigs fresh rosemary, chopped |
1/2 teaspoon freshly ground black pepper |
1 (6 ounce) can frozen lemonade concentrate, thawed |
1 (1 ounce) package dry onion and mushroom soup mix |
Directions:
1. Preheat oven to 325 degrees F (165 degrees C).
2. 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.
3. Roast the lamb in the preheated oven for 1 hour.
4. 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.
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