Photography by Michael Alberstat
Food Styling by Sue Henderson
Prop Styling by Jane Hardin
First published in Wish April 2005
food
Roast Leg of Lamb
One succulent leg of roasted lamb.
Ingredients (Makes 6 servings)
| 1 | leg of lamb, approximately 5 pounds |
| ¼ | cup olive oil |
| 4 | cloves garlic, thinly sliced |
| 1 | bunch of rosemary, broken into 1-inch sprigs |
| 3 | teaspoons kosher salt |
| 1 ½ | teaspoons cracked black pepper |
| 2 | pounds new potatoes, halved |
| 3 | white onions, peeled and cut into wedges |
Instructions
- Preheat oven to 425 F.
- Rub leg with 3 tablespoons of olive oil.
- Make small incisions in the meat and stud the leg by pushing pieces of garlic and sprigs of rosemary into each incision.
- Season with 2 teaspoons salt and 1 teaspoon black pepper.
- In a large bowl, mix potatoes and onion wedges with remaining olive oil, salt and pepper.
- Place lamb in roasting pan and spread onions and potatoes around the pan.
- Roast for approximately 1½ hours or until internal temp reaches 145 F for medium rare.
- Remove from oven and let rest for 15 minutes before carving.
- Carve the lamb and serve with our delicious Mint Sauce.
Nutritional information
Nutrients per serving: 584 calories, 54.7 g protein, 22.4 g fat, 40.1 g carbohydrates, 5 g fibre. Excellent source of thiamine, vitamins B6 and B12. Credits: Photography by Michael Alberstat, Food Styling by Sue Henderson
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Jen writes:
This looks great, but I really don't enjoy the flavour of rosemary. Is there another herb that might work well with lamb?
—posted February 6, 2008 at 11:57 p.m.
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