Meats & Main dishes > Lamb Recipes >
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Omaha Steaks Boneless Leg of Lamb
2 heads of garlic
oil
salt and pepper
2 tablespoons of fresh rosemary or 2 teaspoons of dried rosemary, finely crumbled
1 Omaha Steaks Boneless Legs of Lamb , thawed
Place the heads of garlic in cold water and boil gently for 20 minutes. Drain, and when cool enough to handle easily, remove stem and skins. Puree either by pressing through a fine sieve or by whirling in blender or food processor. Rub the leg of lamb with oil, salt, pepper and rosemary. Using your fingers, spread the garlic puree over the lamb. Place on rack over a roasting pan and roast in 350ºF. oven for 1 hour and 30 minutes to 1 hour and 45 minutes, depending on the size of the leg and degree of doneness desired. Rare lamb should register 115 to 120º when tested with a meat thermometer , medium rare 125 to 130º. Serves 8 - 10 |
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