Roasted Lamb |
Prep Time: 20 min
Cook Time: 2 hr 30 min
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Yield:8
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INGREDIENTS: |
| 5 lb |
boneless leg of lamb |
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| 2 |
lemons, halved and divided |
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| 1/4 cup |
fresh oregano, chopped |
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| 2 1/2 tsp |
salt |
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| 2 tsp |
pepper |
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|
kitchen string |
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| 1 |
garlic bulb, unpeeled |
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| 1/4 cup |
olive oil |
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| 1 cup |
low-sodium chicken broth |
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|
roasted garlic cloves, to garnish |
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baby carrots, to garnish |
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radishes, to garnish |
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lettuce leaves, to garnish |
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| DIRECTIONS: |
- Preheat oven to 350`F. Unroll lamb, if necessary. Rub 1 lemon half on all sides of lamb, squeezing juice from lemon. Stir together oregano, salt, and pepper; rub on lamb. Roll up lamb, and tie with kitchen string.
- Place lamb on a lightly greased rack in a roasting pan. Separate garlic cloves (do not peel), and place around roast. Drizzle olive oil over lamb and garlic cloves.
- Squeeze juice from remaining 1 1/2 lemons into a bowl. Stir together juice and chicken broth; pour into roasting pan.
- Bake at 350`F for 2 hours to 2 hours and 15 minutes or until a meat thermometer inserted into thickest portion registers 140`F (medium) or to desired degree of doneness.
- Remove lamb from pan; cover with aluminum foil, and let stand 10 minutes before slicing. Garnish, if desired.
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www.CookingWithRenaLee.com |
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