Leg o' Lamb with Lemon and Rosemary

11 Reviews

Prep: 10 min
Cook: 1 hr 30 min
Ready In: 2 hr

“This recipe is great on the grill. Dad uses a grill pan, and cooks according to oven directions. Usually the ham is in the oven so the grill works for us. A wonderful addition for Easter. The lamb and ham taste wonderful together. Source: Mom and Dad. ” - by Rosemary Mom

Ingredients

1 (6 pound) leg of lamb, at room temperature
1/4 cup butter, softened
6 cloves garlic, halved
4 sprigs fresh rosemary, chopped
1/2 teaspoon freshly ground black pepper
1 (6 ounce) can frozen lemonade concentrate, thawed
1 (1 ounce) package dry onion and mushroom soup mix

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Metric US

Original recipe yields 8 servings

Directions

Preheat oven to 325 degrees F (165 degrees C).
Spread butter generously over the lamb, and distribute garlic clove halves over the meat. Sprinkle with rosemary and pepper. Place the lamb on a rack inside a roasting pan.
Roast the lamb in the preheated oven for 1 hour.
Mix the lemonade concentrate and dry soup mix together in a bowl, pour over the lamb, and roast an additional 30 minutes. A meat thermometer inserted into the thickest part of the lamb should read 120 degrees F/58 degrees C for medium-rare or 145 degrees F/68 degrees C for medium-well. Allow the roast to stand for about 20 minutes before slicing.

Nutrition

Amount Per Serving (8 total)

Calories
500 cal
25%

Fat
30.6 g
47%

Carbs
15.8 g
5%

Based on a 2,000 calorie diet

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Reviews (11)

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Rye

Apr. 6, 2010

"I was curious about the lemonade/soup mix, and it was very nice! However, I did insert little chips of the garlic into the meat with a knife tip, and added some oregano and diced onion to the seasonin..." See moreg. I used a large can of the concentrate. I decided to marinate the roast in a large bag, turned it a few times, and refrigerated it overnight. When ready to cook, I dumped the contents of the bag over the roast before putting it into the oven. When it was done, I scooped out some of the liquid, stirred it in a pan with a bunch of ice cubes, til' the fat congealed, skimmed the fat, and used the result as a wonderful sauce - no need to thicken. Served on a platter rimmed with spinach garnished with a few slices of clementine orange, blueberries, & fresh mint - Easter dinner guests raved!"

staramy

Jun. 1, 2010

"Thought this recipe came out very tasty indeed. The lemonade helps to create a crusty-goodness of sugar on the lamb. Will definitely do this again!..." See more"

adriane

Sep. 7, 2010

"I loved the flavour of this recipe but 90 minutes cooking didn't get it to medium-well like I wanted at 145 degrees on my thermometer. If you want medium-well, plan for at least another half hour and..." See more maybe more. But the seasoning rocked!!"

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