Merlin Central's Recipe of the Month. Easy Roast Leg of Lamb

smWizlogo.gif (3283 bytes)

Michael Memoli
Your Concierge Computer Consultant
Recipe of the Month
March 2013

Easy Roast Leg of Lamb

When I was a kid my dad used to buy these at the local Italian bakery. My brothers and I would have them for Easter brunch. He got the recipe while I was in college and we have been baking them ever since. My kids love to help.

1 (4 pound) leg of lamb, deboned and tied

1 tablespoon ground black pepper

1 teaspoon salt

5 cloves garlic, cut into slivers

2 sprigs fresh rosemary

1 (15 ounce) can tomato sauce

Preheat the oven to 375 degrees F (190 degrees C).

Rub the leg of lamb all over with salt and pepper. Use a small knife to make punctures in the lamb about 1 inch apart. Press slivers of garlic into each hole so that they are about 1/2 inch below the surface. Place the meat in a roasting pan. You can either remove the rosemary from the stalk and sprinkle and rub into the meat on all sides, or you can simply use the string from the lamb to secure against it. Pour the can of tomato sauce over the whole thing.

Bake for 45 minutes in the preheated oven, then lower the temperature to 325 degrees F and continue roasting until the internal temperature of the meat is at least 160 degrees F , about 15 minutes. If you want the meat well done, wait until the internal temperature reaches 170 degrees F .

Back to Easter Recipes