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Rosemary and Garlic Leg of Lamb
Source: dLife

A moist and flavorful leg of lamb with a rosemary sauce.

Prep Time: 30 minutes
Cook Time: 1 hours
Difficulty: Intermediate

Nutrition Facts

Makes 16 servings
Amount Per Serving
Calories 308.9
Total Carbs 1.8 g
Dietary Fiber 0.1 g
Sugars 0.3 g
Total Fat 10.6 g
Saturated Fat 3.6 g
Unsaturated Fat 0.9 g
Potassium 675.3 mg
Protein 46.5 g
Sodium 333.6 mg
Dietary Exchanges
, 1/2 Vegetables , 5 1/2 Meat
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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7 lb  Lamb, leg, whole, lean, raw, choice, 1/4" trim
0 1/4 cup  fresh rosemary
0 1/4 cup  minced garlic
1 1/2 tsp  kosher salt
0 1/2 tsp  black pepper
14 1/2 floz  fat free unsalted beef broth
1 pinch  fresh rosemary
0 1/4 cup  port wine
1 tbsp  cornstarch
  1. Preheat oven to 400 degrees F.
  2. Cut off excess fat from lamb and slice 16 pockets into surface. Mix rosemary and garlic and stuffed mixture into each pocket. Massage the extra mixture onto the surface of lamb and season wit salt and pepper. Move lamb to a broiler rack or roasting pan.
  3. Bake 1 1/2 hours or until a meat thermometer reads at least 140 degrees F. Let rest 15 minutes before slicing. Take lamb out of pan, saving 2 tablespoons of juice for the sauce.
  4. Spoon saved drippings into a small resealable plastic bag. Seal bag; cut off 1 corner of bag. Drain liquid into a medium saucepan, stopping before the fat reaches the opening; throw away fat. Mix broth and rosemary sprig into drippings in pan and let boil. Lower heat, and simmer 1 minute. Whisk together port and cornstarch in a small bowl; pour into broth mixture. Let boil; cook 1 minute, stirring continually. Take out and throw away rosemary sprig. Spoon sauce over lamb.

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