Rosemary Leg of Lamb
Instructions:
- The French often roast lamb that has first been rubbed with a mix of fragrant dried herbs. We like to do it, too.
- 1 whole bone-in lamb leg (71â„2 pounds), trimmed
- 1â„2 teaspoon dried rosemary, crumbled
- 1â„2 teaspoon dried thyme, crumbled
- 1â„2 teaspoon salt
- 1â„4 teaspoon ground black pepper
- Preheat oven to 450°F. Place lamb in large roasting pan (17" by 111â„2"). In cup, combine rosemary, thyme, salt, and pepper. Use to rub on lamb.
- Roast lamb 15 minutes. Turn oven control to 350°F and roast, basting every 15 minutes with pan juices, until meat thermometer inserted in thickest part of lamb (not touching bone) reaches 140°F, 1 hour 30 to 45 minutes longer. Internal temperature of meat will rise to 145°F (medium) upon standing. Or roast until desired doneness.
- When lamb is done, transfer to cutting board and let stand 15 minutes to set juices for easier carving.
- Carve lamb into slices and arrange on warm platter. Makes 10 main-dish servings.