Recipe by Ginna Rodriguez
"We eat this every year for Easter. It is a family favorite. I normally cook half of a leg. If you cook a whole leg of lamb, double the recipe. You need to start this recipe at least 24 hours before cooking. It needs to marinade at least overnight."
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1 (16 ounce) container
fresh rosemary, leaves stripped
fresh parsley, stems removed
garlic, peeled and smashed
1/2 (6 pound)
leg of lamb
ground black pepper
This recipe was so easy and moist. My whole family loved it. The only thing I changed was that I added the juice of the zested lemons. It's in my recipe box now. TASTEE!
Just watch the salt, my leg of Lamb was 2 1/2lbs so I reduced the amount of salt and pepper. Other than that this was a really good recipe...yum
rosemary rub was perfect. try it on other roasts
Perfect. I could only suggest the addition of 2-3 fresh mint leaves to the paste.
Oh, this was so good. I thinly sliced and caramelized the onions instead of putting them in raw. Cooked the lamb longer and slower - used an electronic thermometer probe to 150, then turned off the oven and let it finish for about 20 minutes. Made a gravy with the juices cut with chicken broth - added herbs and a bit of montrachet goat cheese to the gravy. The family is begging me to do it again.
This is the best lamb recipe that I have had. It was very easy and so moist- I wouldn't change a thing on this one!
I made this recipe for Easter Sunday, and it was delicious! Even cautious lamb eaters had second helpings.
* Percent Daily Values are based on a 2,000 calorie diet.
Easter Leg of Lamb
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 444
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