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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 10 |
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Roast lamb is a treat for our family at Easter Time and on other special occasions. Before putting the meat in the oven, I rub on a mixture of garlic, rosemary, salt and pepper, which enhances the flavor. -Marie Hattrup Sparks, Nevada Ingredients:
4 garlic cloves, minced |
1 to 2 tablespoons minced fresh rosemary or 1 teaspoon dried rosemary, crushed |
1 teaspoon salt |
1/2 teaspoon pepper |
1 bone-in leg of lamb (7 to 9 pounds), trimmed |
1 teaspoon cornstarch |
1/4 cup beef broth |
Directions:
1. Preheat oven to 350°. In a small bowl, combine the garlic, rosemary, salt and pepper; rub over meat. Place on a rack in a large roasting pan.
2. Bake, uncovered, 1-1/2 to 2-1/2 hours or until the meat reaches desired doneness (for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done, 170°;). Let stand 10 minutes before slicing.
3. Meanwhile, pour pan drippings and loosened brown bits into a small saucepan. Skim fat. Combine cornstarch and broth until smooth. Whisk into drippings. Bring to a boil; cook and stir 1-2 minutes or until thickened. Serve with lamb. Yield: 10-12 servings.
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