Roast Leg of Lamb

Preparation info
  • Serves

    6 to 8

    • Difficulty


Appears in

By Robert Carrier

Published 1965

  • About


  • 1 leg of lamb (about 6 pounds)
  • 2 cloves garlic, slivered


Cut small slits in the lamb and insert slivers of garlic. Combine rosemary with lemon juice, softened butter, and salt and freshly ground black pepper, to taste. Spread leg of lamb with this mixture and place on a rack in an open roasting pan. Roast meat, uncovered, in a preheated very slow oven (300°F-M1) fo