Roasted Leg Of Lamb With Lemon Rosemary Glaze Recipe
This lamb roast is a tangy oven cooked preparation. Herbed with rosemary and spiced with garlic, the lamb is cooked with a lemonade concnetrate and onion mushroom soup mix. Peppy and fresh in flavor, it can be garnished as desired.
Ingredients
5- to 6-pound leg of lamb
6 large cloves garlic, halved
4 large sprigs fresh rosemary, torn into pieces
1/2 teaspoon pepper
1/4 cup butter or margarine, melted
1 can (6 ounces) frozen lemonade concentrate, partially thawed and undiluted
1 envelope Onion or Onion-Mushroom Recipe
Soup Mix
Directions
Preheat oven to 325°.
In roasting pan, place lamb fat aide up.
With knife, make several l-inch-deep cuts in lamb; stuff cuts with garlic and 1/2 of the rosemary.
Sprinkle with pepper, then drizzle with butter.
Roast 1 hour or until meat thermometer reaches 140°.
Meanwhile, in small bowl, blend lemonade concentrate, onion recipe soup mix and remaining rosemary.
Pour over lamb, then continue roasting, basting occasionally, 30 minutes or until thermometer reaches 145*.
Remove lamb to serving platter and keep warm.
Skim fat from pan drippings and serve pan juices with lamb.
Garnish, if desired, with additional rosemary and lemon slices.
In roasting pan, place lamb fat aide up.
With knife, make several l-inch-deep cuts in lamb; stuff cuts with garlic and 1/2 of the rosemary.
Sprinkle with pepper, then drizzle with butter.
Roast 1 hour or until meat thermometer reaches 140°.
Meanwhile, in small bowl, blend lemonade concentrate, onion recipe soup mix and remaining rosemary.
Pour over lamb, then continue roasting, basting occasionally, 30 minutes or until thermometer reaches 145*.
Remove lamb to serving platter and keep warm.
Skim fat from pan drippings and serve pan juices with lamb.
Garnish, if desired, with additional rosemary and lemon slices.
Questions, Comments and Reviews
Related Recipes
By Same Chef
Chef
