How to Make Ras El Hanout Leg Of Lamb

Leg O' Lamb With Lemon And Rosemary

Used this for a smoked leg of lamb for christmas dinner.

Recipe Summary Leg O' Lamb With Lemon And Rosemary

This recipe is great on the grill. Dad uses a grill pan, and cooks according to oven directions. Usually the ham is in the oven so the grill works for us. A wonderful addition for Easter. The lamb and ham taste wonderful together. Source: Mom and Dad.

Ingredients | Ras El Hanout Leg Of Lamb

1 (6 pound) leg of lamb, at room temperature

¼ cup butter, softened

6 cloves garlic, halved

4 sprigs fresh rosemary, chopped

½ teaspoon freshly ground black pepper

1 (6 ounce) can frozen lemonade concentrate, thawed

1 (1 ounce) package dry onion and mushroom soup mix

Directions

Preheat oven to 325 degrees F (165 degrees C).

Spread butter generously over the lamb, and distribute garlic clove halves over the meat. Sprinkle with rosemary and pepper. Place the lamb on a rack inside a roasting pan.

Roast the lamb in the preheated oven for 1 hour.

Mix the lemonade concentrate and dry soup mix together in a bowl, pour over the lamb, and roast an additional 30 minutes. A meat thermometer inserted into the thickest part of the lamb should read 120 degrees F/58 degrees C for medium-rare or 145 degrees F/68 degrees C for medium-well. Allow the roast to stand for about 20 minutes before slicing.

Info | Ras El Hanout Leg Of Lamb

prep: 10 mins cook: 1 hr 30 mins additional: 20 mins total: 2 hrs Servings: 8 Yield: 8 servings

TAG : Leg O' Lamb With Lemon And Rosemary

Meat and Poultry Recipes, Lamb,