Appetizers
Soups
Salads
Fish & Seafood
Pasta & Rice
PIZZA
Vegetables
Poultry
Meat
Grilling & BBQ
Cheese
Sweets
Fruits
Breads
Brunch
Beverages
Condiments & Sauces
Preserves & Pickles
Dairy Free Recipes
Farrago

Table of Contents

Outdoor BBQ & Party Ideas

Add-A-Recipe

BikePro Parts & Accessories BikePro Parts & Accessories

Ipod Repair Service Ipod Repair Service

Italian Family Recipes

Wine Country Vacation Home Northern California
Wine Country Vacation


Windsor Oaks Vineyards

Joseph Swan Vineyards

Forgotten Felines

Microchip Your Pet

HUGE Discounts on affordable designer and discount brand name shoes. Click here to see the deals on over 2000 items.
Imelda's Closet
Site Map


Meat


Beef
Standing Rib Roast  
Southwest Casserole  
Beer & Onion Brisket  
Chili con Carne  
Chili con Carne  
Kathy's Chili  
Chili Colorado  
Dressed Up Meatloaf  
Ella's Chop Suey  
Kathy's Corned Beef  
Meatloaf  
Pot Roasted Beef  
Pot Roasted Beef  
Cabbage Rolls  
Swiss Steak  
Porcupine Balls E

Pork
Glazed Pork Sirloin  
Quick Roast Pork  
Hawaiian Spareribs  
Hawaiian Spareribs  
Kielbasa with Noodles  
Pork Chili Verde  
Pork Loin Chops  
Pork Carnitas  
Pork Tenderloin with Habanero Sauce  
South Pacific Pork Loin  

Lamb
Lamb Pot Pie E
Oven Braised Lamb Shanks E
Turkish Pizza E
Grilled Lamb E,Q
Lamb Chili  
Lamb Koftas  
Lamb Shanks - Slow Cooker  
Lamb Stew  
Middle Eastern Style Lamb  
Roast Leg of Lamb E


Roast Leg of Lamb

Contributed by: Melinda

In my opinion, lamb cooked rare just tastes like beef, so what's the point? I prefer my lamb cooked medium to well because the lamb flavor is intensified. This recipe comes out medium to well depending on your oven and the size of the leg.

4 - 6 lb leg of lamb
Garlic Powder
Allspice
Salt & Pepper
Rosemary sprigs
  • Preheat oven to 300
  • Remove lamb from refrigerator and bring to room temperature
  • Rub lamb all over with garlic powder, salt & pepper
  • Place rosemary sprigs in the bottom of a roasting pan, cover with rack and place lamb on top
  • Roast at 300 for about 3 hours to an internal temp of about 160-170 (30 minutes per pound)

    Questions about this recipe?

©2007 Webdiaries, All Rights Reserved.