Leg of lamb with rosemary and lemon

This is a leg of lamb recipe based on one published in Family Circle magazine in June of 1983.


(serves 4)


  1. Remove the lamb from the refrigerator 1 hour before roasting.
  2. Preheat the oven to
  3. Trim all but a thin layer of far from the lamb, and make small slits over the surface of the meat. Insert the slivered garlic into these slits.
  4. Brush the lamb with lemon juice, and rub rosemary, salt, and pepper into the meat.
  5. Place the lamb, fat side up, on a roasting rack in a large, shallow roasting pan.
  6. Roast at for 1 1/2 hours, or until a properly-placed meat thermometer reads for rare, for medium, or for well done.
  7. Carve and serve.


The drippings from the lamb may be combined with all-purpose flour and broth to make gravy.


Difficulty: easy.
Time: 10 minutes preparation, 1 1/2 hours cooking.
Precision: no need to measure.


Daniel Faigin and Karen Davis 
System Development Corporation, Santa Monica CA 
{akgua allegra ihnp4 hplabs sdcsvax trwrb cbosgd}!sdcrdcf!faigin  
Recipe last modified: 21 May 86

Original header

Path: decwrl!recipes
From: faigin@sdcrdcf (Daniel P. Faigin)
Subject: RECIPE: Leg of lamb with rosemary and lemon
Message-ID: <5290@decwrl.DEC.COM>
Date: 12 Sep 86 03:29:16 GMT
Sender: recipes@decwrl.DEC.COM
Organization: System Development Corp., Santa Monica, California
Lines: 67
Approved: reid@decwrl.UUCP

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