Rosemary Roasted Leg of Lamb

 

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Rosemary Roasted Leg of Lamb

Ingredients

  • 2 tsp. fresh ground pepper
  • 1 Tbsp. kosher salt
  • One quarter cup fresh rosemary, chopped
  • 2 cloves garlic, minced
  • One quarter cup olive oil
  • 1 5-pound leg of lamb
  • One quarter cup red wine
  • 2 Tbsp. shallots, chopped
  • 2 cups chicken broth

Instructions 

  • Combine pepper, salt, rosemary, garlic and olive oil and stir
  • Coat leg of lamb with mixture and marinate in the refrigerator for several hours or overnight
  • Preheat oven to 425 degrees
  • Place lamb on a wire rack with roasting pan underneath
  • Roast lamb for 15 minutes
  • Add wine to pan and roast another 15 minutes
  • Reduce heat to 350, add shallots to roasting pan and continue roasting, basting every 15 - 20 minutes until lamb is done to your liking
  • The lamb will take an hour or more to cook but should read at least 130 degrees on a meat thermometer for rare meat
  • Remove lamb from oven
  • Skim off fat from roasting pan, add chicken broth and stir
  • Slice lamb and serve with broth from the roasting pan
  • Lamb also goes very well with mint sauce or jelly

Notes

Use fat free chicken broth.

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