This Easter, don’t make a reservation, make this Roasted Leg of Lamb, bursting with flavors of lemon and rosemary!
INGREDIENTS
1/2 cup extra-virgin olive oil
zest of 1 lemon
juice of 2 lemons
2 Tbs minced rosemary
3 garlic cloves, minced
1 tsp kosher salt
1/2 tsp ground black pepper
1 4 to 4 ½- pound Open Nature ® partial bone-in leg of lamb
DIRECTIONS
1. Mix to combine all ingredients (except roast) in a gallon sized zip-top bag. Add roast and let sit on counter for 1 hour, flipping bag over after 30 minutes. If not cooking right away, store in refrigerator for up to 12 hours. Remove 1 hour before cooking and let rest on counter.
2. Preheat oven to 450°. Remove lamb from marinade and place in a pan with a roasting rack. Cook lamb for 20 minutes. Tent lamb and turn oven down to 350°. Roast for an additional 75-85 minutes, until internal temperature of 145° for medium rare is reached. Tent loosely with foil and let rest for 15 minutes. Slice and serve.
PRO TIPS
1. Oregano is a great substitute for rosemary.
2. To serve the roast, cut thin slices across the top of the roast, stopping at the bone. Then, cut horizontally along the edge of the bone to remove the slices.
Recipe here: [ Ссылка ]
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