The French often roast lamb that has first been rubbed with a mix of fragrant dried herbs. We like to do it, too.
Cal/Serv:
312
Yields:
10
servings
Prep Time:
0
hours
5
mins
Cook Time:
1
hour
45
mins
Total Time:
1
hour
50
mins
1
whole bone-in lamb leg
1/2
tsp.
dried rosemary
1/2
tsp.
dried thyme
1/2
tsp.
salt
1/4
ground black pepper
- Preheat oven to 450 degrees F. Place lamb in large roasting pan (17″ by 11 1/2″). In cup, combine rosemary, thyme, salt, and pepper. Use to rub on lamb.
- Roast lamb 15 minutes. Turn oven control to 350 degree F and roast, basting every 15 minutes with pan
juices, until meat thermometer inserted in thickest part of lamb (not touching bone) reaches 140 degrees F, 1 hour 30 to 45 minutes longer. Internal temperature of meat will rise to 145 degrees F (medium) upon standing. Or roast until desired doneness. - When lamb is done, transfer to cutting board and let stand 15 minutes to set juices for easier carving.
- Carve lamb into slices and arrange on warm platter. Makes 10 main-dish servings.
Nutritional information is based on one serving.
James Baigrie
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