Roast Leg of Lamb

Ingredients

• 1 leg of lamb, 6 to 7 pounds, oven ready
• 3 cloves garlic, cut into 12 slivers
• 1 tablespoon oil
• 1 tablespoon rosemary
• Salt to taste
• Freshly ground pepper to taste
• 1 medium-size onion, peeled and cut in half crosswise
• ¾ water

• Nutritional Information

  • Nutritional analysis per serving (8 servings)

    794 calories; 54 grams fat; 23 grams saturated fat; 0 grams trans fat; 22 grams monounsaturated fat; 4 grams polyunsaturated fat; 1 gram carbohydrates; 0 grams dietary fiber; 0 grams sugars; 68 grams protein; 250 milligrams cholesterol; 461 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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8 servings

Preparation

1. Preheat the oven to 425 degrees.
2. Prepare the leg of lamb for roasting by cutting away the hipbone and excess fat. Set the bone aside.
3. With a paring knife, make 12 small incisions in the meat and insert a sliver of garlic in each.
4. Rub the lamb with oil and place it in a roasting pan. Rub with rosemary and sprinkle with salt and pepper. Add an onion half on each side.
5. Roast the lamb on the bottom rack of the oven, basting every 15 to 20 minutes. After one hour of cooking, remove all the fat from the pan and add the water.
6. Continue roasting for 15 minutes or until the internal temperature reaches 140 degrees for medium rare.
7. Remove from the oven and place the bone under the roast to serve as a rack in the pan. Keep warm for 15 minutes. Carve and serve with the pan gravy.

About 1 hour 45 minutes