Leg o' Lamb with Lemon and Rosemary recipe

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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

Nutrition Info

499.6 calories
carbohydrate: 15.8 g
cholesterol: 153.6 mg
fat: 30.6 g
fiber: 0.3 g
protein: 38.6 g
saturatedFat: 14 g
servingSize: -
sodium: 359.7 mg
sugar: 12.4 g
transFat: : -
unsaturatedFat: : -

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.

Recipe Yield

8 servings

Recipe Note

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.

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