GARLIC AND ROSEMARY ROAST
LEG OF LAMB
The Lamb Company
Australian boneless leg of lamb
(sizes vary at Costco)
8 garlic cloves, peeled and halved
20 small rosemary sprigs
Salt and pepper, to taste
2 Tbsp olive oil
2 lemons, sliced
Preheat oven to 325 F. Taking care not to cut the
netting, use a sharp knife to make small incisions in the leg of lamb and insert small slivers
of garlic and rosemary in each slit. Season lamb
with salt and pepper, then drizzle with olive oil.
Lay lemon slices in a shallow baking dish; place
lamb over slices and roast for 20 minutes per
pound. Roast to desired doneness; remove from
oven. Cover with a foil tent and allow to rest
10 minutes prior to slicing. (Meat continues
cooking while resting. The USDA recommends
145 F after resting for medium doneness).
Serving suggestion: Serve warm lamb with
roasted potatoes and steamed vegetables.
Tip: Prepare 5 to 6 oz of meat per person.
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