News

Home > Recipes > Roast Lamb

April 2019 | Recipes

Servings: 10, Serving size: 4 ounces

Ingredients

  • 1 boneless leg of lamb, well trimmed, rolled and tied (about 4-1/2 pounds)
  • 2 Tbsp. dried oregano leaves
  • 1/4 cup fresh rosemary leaves
  • 2 garlic cloves
  • 1 tsp. black pepper
  • 4 Tbsp. butter or margarine
  • 1/4 cup fresh lemon juice
  • 1 cup water

Preparation

  1. Preheat oven to 325° F. Leave butter out at room temperature to soften.
  2. Lightly trim the fat from the lamb.
  3. Chop rosemary and mince the garlic.
  4. Blend the oregano, rosemary, garlic and pepper and half the soft butter or margarine together in a small bowl.
  5. Make slits into the leg of lamb with a sharp knife and stuff the butter mixture into the slits.
  6. Spread the remaining mixture over the lamb.
  7. Mix lemon juice with remaining butter mixture and pour over lamb.
  8. Cover and bake 30 minutes for each pound.
  9. After an hour, remove the lid, add the water to the drippings in the pan and baste often until the meat is well browned and tender.

Uncover during the last half hour of cooking for a crisp skin.

Latest News

July 2022 | News Nutrition Articles Patient News Staff News

Eating healthy and balancing the right nutrients can sometimes feel like a circus act. Manitoba Renal Program dietitians are here…

Read Full Story

June 2022 | News Patient News Staff News

Fourth COVID-19 Dose Recommendations A fourth dose of COVID-19 vaccine is available and recommended for some Manitobans to strengthen their…

Read Full Story

May 2022 | News Nutrition Articles Patient News Staff News Staff Profiles

Signs of spring are finally visible as the Manitoba snow slowly starts to melt away. One great way to get…

Read Full Story