8 lb leg of lamb (approx)
2 garlic cloves, slivered
3 tbsp lemon juice (or less)
1 tsp rosemary, crumbled
1 1/2 tsp salt
1/4 tsp pepper
1/4 cup butter (or margarine)
A Recipe for
Roasted Lemon Rosemary Leg Of Lamb
The most remarkable thing about my mother is that for 30 years she served nothing but leftovers. The original meal has never been found. |
| Calvin Trillin |
To the old saying that man built the house but woman made of it a "home" might be added the modern supplement that woman accepted cooking as a chore but man has made of it a recreation. |
| Emily Post |
Food Tip |
This Recipe for Roasted Lemon Rosemary Leg Of Lamb is one of thousands in the Recipes-to-go Meat Cookbook.
Great food is like great sex. The more you have the more you want. |
| Gael Greene |
If you enjoy this Roasted Lemon Rosemary Leg Of Lamb Recipe - you should enjoy the recipe collections you can find on the websites below:
The bagel, an unsweetened doughnut with rigor mortis. |
| Beatrice & Ira Freeman |
Coffee is a beverage that puts one to sleep when not drank. |
| Alphonse Allais |
This is a recipe for Roasted Lemon Rosemary Leg Of Lamb from the recipe cookbook of Recipes-to-go (Meat)
Never trust a dog to watch your food. |
| Patrick age 10 Advice from Kids |
You don't sew with a fork, so I see no reason to eat with knitting needles. |
| Miss Piggy, on eating Chinese Food |
It's so beautifully arranged on the plate - you know someone's fingers have been all over it. |
| Julia Childs |
Food Tip |
Man is the only animal that can remain on friendly terms with the victims he intends to eat until he eats them. |
| Samuel Butler |
I will not eat oysters. I want my food dead. Not sick--not wounded--dead. |
| Woody Allen |
Remove the lamb from the refrigerator 1 hour before roasting. Preheat
the oven to 350 degrees F.
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. Brush the lamb with lemon juice, and rub rosemary, salt and
pepper into the meat.
Place the lamb, fat side up, on a roasting rack in a large, shallow
roasting pan. Roast at 350 degrees F. for 1 1/2 hours, or until a
properly-placed meat thermometer reads 140 degrees F. for rare, 150
for medium, or 160 for well- done. Carve and serve.
NOTES:
* 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.
* The drippings from the lamb may be combined with flour,
all-purpose 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
: sdcrdcf!faigin@LOCUS.UCLA.EDU
: Copyright (C) 1986 USENET Community Trust
Serves: 4
Roasted Lemon Rosemary Leg Of Lamb Recipe brought to you by Recipes To-Go