Penn Herb Wellness Guide
Boneless Leg of Lamb with Rosemary and Garlic
- 1 boneless leg of lamb
- Kosher salt, to taste
- Pepper, to taste
- 6 cloves garlic, sliced
- 1 package rosemary, stems removed and chopped
- 1/4 cup olive oil
- Preheat oven to 450F. Remove lamb from package, but leave the netting on.
- Being careful not to cut the netting, make slits in the lamb and insert the garlic pieces all around the leg.
- Salt and pepper the lamb.
- Add rosemary to a bowl with olive oil. Rub the oil and rosemary all over the leg of lamb.
- Insert a thermometer into the middle of the leg of lamb (don't rely on the pop-up thermometer).
- Roast for 10 to 15 minutes, then turn the oven temperature down to 350F.
- Roast until thermometer reaches 130F for rare, 140F for medium rare, and 150F for medium.
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The information presented here is for informational purposes only and was created by a team of USregistered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires December 2020.