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!
I made this for Easter dinner but I doubled everything as suggested for a whole leg of lamb. It seemed like way more marinade and paste than was needed but I did it that way anyway. The outcome was just so so. All the onions on the bottom burnt to a crisp. Also, I had no idea how long the whole roast would take to cook. I had to estimate and my guests were left waiting for half an hour. Also, it would be nice to mention what to do with the string- thing that the roast comes in. Take it off right away? Leave it on for roasting? I left it on and the whole crust part fell off as we were removing the string to eat the roast. Also, are you supposed to eat the crust?
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
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!
Perfect. I could only suggest the addition of 2-3 fresh mint leaves to the paste.
* 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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