French Leg of Lamb
HT MC French
6-8 Hot Lamb Herbs
Roast Main Course Gluten Wheat free
Eggless France Europe
Leg of Lamb
Cloves of Garlic
teasp Crushed Rosemary leaves
of half a Lemon
Heat the oven to 220C, 425F, gas mark 7.
Cut the garlic cloves into slivers. Make small slits all over the lamb with the
point of a small, sharp knife, and insert the garlic
slivers deeply into the slits.
Combine the crushed rosemary leaves with the lemon juice, butter and salt
and freshly ground black pepper to taste. Spread the
mixture evenly over the lamb and place the meat
on a rack in a roasting pan.
Place the meat, uncovered, in the oven for 20 minutes. Reduce the heat to
170C, 325F, gas mark 3 and continue to
roast for 25-35
minutes per kg/12-20 minutes per lb, or until
done to your liking.
When cooked, transfer the lamb to a heated serving dish and let it stand for 15
minutes before carving.
Lamb Recipes | General
Lamb Preparation & Cooking Times |
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