Roast lamb leg recipe

The Community prepares an impeccable dinner course that will taste and look magical on your festive table
The Community By Indira Kasaeva
Published on December 6, 2014
roast lamb

Juicy roasted meat flavoured with secret ingredients is a meal worthy of a grand entrance. It will look great set on a large platter in the middle of the table and sliced in front of the guests…

Ingredients

  • 5 pounds leg of lamb
  • 1 carrot
  • 7 cloves of garlic
  • Salt to taste
  • Pepper to taste
  • 2 tbsp of fresh rosemary

Directions

  • Cut the carrot into 1.5 inch sticks
  • Peel garlic cloves
  • Cut slits in the leg of lamb every 3-4 inches, deep enough to push garlic and carrot sticks into the meat
  • Sprinkle salt and pepper generously all over the lamb, place several sprigs of fresh rosemary under and on top of the lamb
  • Wrap in foil and roast at 325-350°F (165-175°C) until the lamb is cooked to medium (the meat must be slightly pink)
  • Decorate with fresh sprigs of rosemary

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