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Rost Leg of Lamb
Ingredients:
1 (6 lb.) leg of lamb
2 tsp. salt
1 tsp. freshly ground pepper
1 tsp. dried whole rosemary
1/4 c. butter, melted
Mint jelly
1 (6 lb.) leg of lamb
2 tsp. salt
1 tsp. freshly ground pepper
1 tsp. dried whole rosemary
1/4 c. butter, melted
Mint jelly
Directions:
Place lamb, fat side up, in a shallow roasting pan. Combine seasonings and butter; brush butter mixture evenly over lamb. Insert meat thermometer, making sure it does not touch fat or bone. Bake at 325 for 2 1/2 hours or until meat thermometer registers 160 degrees. Let stand 10 minutes before carving. Serve with mint jelly.
Makes 8 Servings
Place lamb, fat side up, in a shallow roasting pan. Combine seasonings and butter; brush butter mixture evenly over lamb. Insert meat thermometer, making sure it does not touch fat or bone. Bake at 325 for 2 1/2 hours or until meat thermometer registers 160 degrees. Let stand 10 minutes before carving. Serve with mint jelly.
Makes 8 Servings
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