Leg O' Lamb With Lemon And Rosemary - cooking recipe

Ingredients
    1 (6 pound) leg of lamb, at room temperature
    1/4 cup butter, softened
    6 cloves garlic, halved
    4 sprigs fresh rosemary, chopped
    1/2 teaspoon freshly ground black pepper
    1 (6 ounce) can frozen lemonade concentrate, thawed
    1 (1 ounce) package dry onion and mushroom soup mix
Preparation
    Preheat oven to 325 degrees F (165 degrees C).
    Spread butter generously over the lamb, and distribute garlic clove halves over the meat. Sprinkle with rosemary and pepper. Place the lamb on a rack inside a roasting pan.
    Roast the lamb in the preheated oven for 1 hour.
    Mix the lemonade concentrate and dry soup mix together in a bowl, pour over the lamb, and roast an additional 30 minutes. A meat thermometer inserted into the thickest part of the lamb should read 120 degrees F/58 degrees C for medium-rare or 145 degrees F/68 degrees C for medium-well. Allow the roast to stand for about 20 minutes before slicing.

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