Monday, April 5, 2010

Roasted Rosemary and Garlic Lamb

Oh I thought I had the recipe in the cookbook. Well it must have gotten away . So I will post it now and post a photo later. I like to use a enamel cast iron roaster with a lid. You can brown in it and then put it in the oven.

Roasted Rosemary and Garlic Lamb.

boneless Lamb leg is the best to use.
a little flour, kosher salt and pepper
4 gloves of garlic Crushed
4 Tablespoons of Olive oil
4 Tablespoon fresh Rosemary( about 2 good size sprigs)

  1. Mix the Garlic, rosemary and 2 tablespoon of olive oil together to make a paste. set aside
  2. Preheat oven to 325 Fahrenheit.
  3. Dust the lamb with flour, salt and pepper. Heat a heavy cast iron roasting pan on medium high heat on the stove top, add about 2 tablespoon olive oil in skillet, add lamb and brown on all sides.
  4. Coat lamb top with Rosemary/ garlic paste.
  5. Cover and place in the oven roast for about 2 hours or until meat registers 160 degrees F. Figure about approximately 20 to 25 minutes per pound at 325 degrees for a boneless roast and Use a meat thermometer to determine doneness .
  • Medium rare 145 F,
  • Medium 160 F
  • Well done 175 F
Let stand 10 minutes. Internal temperature will rise approximately 10 degrees. Slice and serve.


  1. That sounds incredibly delicious. I'm looking forward to trying it soon! Thanks!


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