Boneless Leg of Lamb with Rosemary and Garlic

Boneless Leg of Lamb with Rosemary and Garlic: Main Image

Quick Facts

Servings: 6
Prep Time: 30 min.
Cook Time: 60 min.
Total: 1 hr. 30 min.
Angie McGowan
Nothing says spring like a roasted leg of lamb covered in fresh rosemary.

Ingredients

  • 1 boneless leg of lamb
  • Kosher salt, to taste
  • Pepper, to taste
  • 6 cloves garlic, sliced
  • 1 package rosemary, stems removed and chopped
  • 1/4 cup olive oil

Directions

  • Preheat oven to 450°F. Remove lamb from package, but leave the netting on.
  • Being careful not to cut the netting, make slits in the lamb and insert the garlic pieces all around the leg.
  • Salt and pepper the lamb.
  • Add rosemary to a bowl with olive oil. Rub the oil and rosemary all over the leg of lamb.
  • Insert a thermometer into the middle of the leg of lamb (don't rely on the pop-up thermometer).
  • Roast for 10 to 15 minutes, then turn the oven temperature down to 350°F.
  • Roast until thermometer reaches 130°F for rare, 140°F for medium rare, and 150°F for medium.

Nutrition Facts

Calories 639
  Calories from Fat 424 (66%)
(73%)Total Fat 47g
(88%)Saturated Fat 18g
Polyunsaturated Fat 4g
Monounsaturated Fat 22g
(60%)Cholesterol 180mg
(6%)Sodium 152mg
(20%)Potassium 702mg
Total Carbohydrate 1g
(1%)Dietary Fiber 0g
Sugars 0g
Sugar Alcohols 0g
(98%)Protein 49g
* Percent Daily Values are based on a 2,000 calorie diet.
Nutrition facts are calculated by a food expert using nutritional values provided by the USDA for common products used as recipe ingredients. Actual nutritional values may differ depending on the amounts or products used and can be affected by cooking methods.

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The information presented here is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires December 2017.