Roasted lemon/rosemary leg of lamb
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Roasted lemon/rosemary leg of lamb
  Lamb    Legs  
Last updated 6/12/2012 1:02:07 AM. Recipe ID 25570. Report a problem with this recipe.
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      Title: Roasted lemon/rosemary leg of lamb
 Categories: Meats, Usenet
      Yield: 4 Servings
 
      8 lb Leg of lamb (approx)
      2    Garlic cloves, slivered
      3 T  Lemon juice (or less)
      1 t  Rosemary, crumbled
  1 1/2 t  Salt
    1/4 t  Pepper
    1/4 c  Butter (or margarine)
 
  Remove the lamb from the refrigerator 1 hour before roasting.
  Preheat the oven to 350 degrees F.
  
  Trim all but a thin layer of far from the lamb, and make small slits
  over the surface of the meat. Insert the slivered garlic into these
  slits. Brush the lamb with lemon juice, and rub rosemary, salt and
  pepper into the meat.
  
  Place the lamb, fat side up, on a roasting rack in a large, shallow
  roasting pan. Roast at 350 degrees F. for 1 1/2 hours, or until a
  properly-placed meat thermometer reads 140 degrees F. for rare, 150
  for medium, or 160 for well- done. Carve and serve.
  
  NOTES:
  
  *  Leg of lamb with rosemary and lemon; this is a leg of lamb recipe
  based on one published in _Family Circle_ magazine in June of 1983.
  
  *  The drippings from the lamb may be combined with flour,
  all-purpose and broth to make gravy.
  
  : Difficulty:  easy.
  : Time:  10 minutes preparation, 1 1/2 hours cooking.
  : Precision:  no need to measure.
  
  : Daniel Faigin and Karen Davis
  : System Development Corporation, Santa Monica CA
  : {akgua allegra ihnp4 hplabs sdcsvax trwrb cbosgd}!sdcrdcf!faigin
  : sdcrdcf!faigin@LOCUS.UCLA.EDU
  
  : 




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Recipe ID 25570 (Apr 03, 2005)

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