Leg o' Lamb with Lemon and Rosemary
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Description
This recipe is great on the grill. Dad uses a grill pan, and cooks according to oven directions. Usually the ham is in the oven so the grill works for us. A wonderful addition for Easter. The lamb and ham taste wonderful together. Source: Mom and Dad.
Ingredients
- 1 (6 pound) leg of lamb, at room temperature
- ¼ cup butter, softened
- 6 cloves garlic, halved
- 4 sprigs fresh rosemary, chopped
- ½ teaspoon freshly ground black pepper
- 1 (6 ounce) can frozen lemonade concentrate, thawed
- 1 (1 ounce) package dry onion and mushroom soup mix
Directions
- 1. Preheat oven to 325 degrees F (165 degrees C).
- 2. Spread butter generously over the lamb, and distribute garlic clove halves over the meat. Sprinkle with rosemary and pepper. Place the lamb on a rack inside a roasting pan.
- 3. Roast the lamb in the preheated oven for 1 hour.
- 4. Mix the lemonade concentrate and dry soup mix together in a bowl, pour over the lamb, and roast an additional 30 minutes. A meat thermometer inserted into the thickest part of the lamb should read 120 degrees F/58 degrees C for medium-rare or 145 degrees F/68 degrees C for medium-well. Allow the roast to stand for about 20 minutes before slicing.
Nutrition Facts
serving: 8 servings
calories: 499.6 kcal
carbohydrates: 15.8 g
protein: 38.6 g
saturated fat: 14 g
cholesterol: 153.6 mg
sodium: 359.7 mg
fiber: 0.3 g
sugar: 12.4 g
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