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Roasted Leg of Lamb Recipe

Yields6 Servings

roast

 1 leg of lamb
 2 tbsp olive oil
 3 garlic cloves, sliced
 68 sprigs of rosemary
 salt and freshly ground black pepper to taste
 Mixed vegetables, peeled and chopped
1

Preheat the oven to 400 ° F (200 ° C).

2

Use a sharp knife to make a few small incisions in the outside of the leg of lamb.

3

Insert the garlic and rosemary into each of the cuts. Both these flavors are a classic combination of lamb.

4

Rub the skin of the lamb with a little bit of olive oil. Season with salt and pepper.

5

Place the lamb in a large aluminum foil pan and surround with a selection of peeled and chopped vegetables. Drizzle the vegetables with the remaining oil.

6

Roast the lamb in the oven for an about 1 hour, maybe a bit longer. Approximately every 20 minutes coat the lamb with the juices which develop at the bottom of the aluminum foil pan.

7

Remove from the oven, cover and allow to cool down before carving. Keep the vegetables warm until ready to serve.

8

You can make a gravy using the pan juices, which is a great accompaniment for the leg of lamb to pack it with flavor.

Suggested Handi-Foil Products:
20399 – Cook-n-Carry Roaster/Baker Pans w/Lids
2106 – Ultimates® Roaster/Baker Pans
2200 – Ultimates® Oval Baker

Nutrition Facts

Servings 6