Easy Garlic Roast Leg Of Lamb With Rosemary and Parsley

Name: Easy Garlic Roast Leg Of Lamb With Rosemary and Parsley
Total time: 45 min
Yield: 8 servings
Ingredients: 1 bone-in leg of lamb (about 8 lbs); 5 garlic cloves, sliced; Extra virgin olive oil; 1 large bunch flat leaf Italian parsley, finely chopped (about 1 cup); 1 sprig of fresh rosemary, finely chopped (about 1 tablespoon); 1 tablespoon kosher salt; Freshly-ground black pepper as needed

Easy Garlic Roast Leg Of Lamb With Rosemary and Parsley is a gluten free, dairy free, paleolithic, and primal recipe with 8 servings. This main course has 496 calories, 59g of protein, and 27g of fat per serving. For $5.

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Cook time

45 min

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Servings

🧂

Ingredients

View Original ↗

Nutrition

per serving

496 kcal

Calories

59 g

Protein

27 g

Fat

1 g

Carbs

Ingredients

For 8 servings

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Kitchen Tools

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Kochmesser

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Instructions

1
With the tip of a small sharp knife, poke holes in the leg of lamb about 1 1/2-inch deep. Into each hole, stuff one slice of garlic.
2
Rub the leg of lamb all over with olive oil, parsley and rosemary. Season well with Kosher salt and black pepper.
3
Heat oven to 425 degrees.
4
Place lamb in a roasting pan; roast 30 minutes. Reduce heat to 325 degrees, and baste the leg with any juices that have accumulated in the pan. Cook about 2 hours (total cooking time is about 20 minutes per pound), until an instant-read thermometer registers 130 degrees (medium) in the thickest part.
5
Remove roast from oven and allow to rest 15 minutes.
6
Transfer roast to a cutting board and let rest for 10 minutes.
7
Carve in thin slices, parallel to the bone and serve.