Roast Leg Of Lamb, Italian Style Recipe
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Ingredients
1 lamb leg (5 to 6 pounds); do not remove fell
Garlic cloves, cut in slivers
1/3 cup olive oil
1 tablespoon grated lemon peel
1 1/2 teaspoons salt
1/4 teaspoon pepper
1 teaspoon rosemary
Directions
Cut several small slits in surface of meat and insert a sliver of garlic in each.
Place lamb, skin side down, on rack in a roasting pan.
Brush meat with olive oil.
Sprinkle with lemon peel and a mixture of salt, pepper, and rosemary.
Insert meat thermometer so tip is slightly beyond center of thickest part of meat; be sure that it does not rest in fat or on bone.
Roast, uncovered, at 325°F 2 to 3 1/4 hours, allowing 25 to 35 minutes per pound.
Meat is medium done when thermometer registers 160°F and is well done at 170°F-180°F.
Remove meat to a warm serving platter.
Garnish with parsley sprigs, if desired.
Place lamb, skin side down, on rack in a roasting pan.
Brush meat with olive oil.
Sprinkle with lemon peel and a mixture of salt, pepper, and rosemary.
Insert meat thermometer so tip is slightly beyond center of thickest part of meat; be sure that it does not rest in fat or on bone.
Roast, uncovered, at 325°F 2 to 3 1/4 hours, allowing 25 to 35 minutes per pound.
Meat is medium done when thermometer registers 160°F and is well done at 170°F-180°F.
Remove meat to a warm serving platter.
Garnish with parsley sprigs, if desired.
