Rosemary Roasted Leg of Lamb

For those of you who are trying to avoid a lot of carbohydrates, maybe you must try this very delicious recipe; Rosemary Roasted Leg of Lamb.

Eat lamb meat which is very tasty but still safe, and this recipe is perfect for you who are running a diet program.


  • 1 (5 to 7 pound) whole leg of lamb (with bone)
  • 3 cloves garlic, slivered
  • 1 teaspoon ground black pepper
  • 2 teaspoons snipped fresh rosemary
  • 1 teaspoon salt
  • 1 cup of water


1Preheat the oven to 375 degrees F. Trim fat from lamb. Cut small slits into lamb on all sides. In a small bowl, stir together rosemary, salt and pepper. Sprinkle rosemary mixture evenly over meat; rub in with your fingers. Insert garlic slivers into slits.

2Place lamb, fat side up, on a rack in a shallow roasting pan. Add the water to the bottom of the pan. Insert an oven-going meat thermometer into center of lamb, making sure bulb of thermometer does not touch bone.

3Roast until desired doneness. Allow 1 1/2 to 1 3/4 hours for medium-rare doneness (140 degrees F) or 2 to 2 1/4 hours for medium doneness (155 degrees F). Cover with foil and let stand for 15 minutes. The temperature of the meat after standing should be 145 degrees F for medium-rare doneness or 160 degrees F for medium doneness.