Lunch: Roasted Leg of Lamb Recipe | MyRecipes

This succulent, affordable entree of Roasted Leg of Lamb will make your special gathering memorable. If you can't find a 5-pound leg of lamb (they're often larger), look for a half leg. Ones from the shank end have better flavor and texture.

This recipe includes superfoods such as:

Lemon

Health benefits of Roasted Leg of Lamb Recipe | MyRecipes

Lemons can help to prevent oxidative damage to the body, which women with PCOS are often susceptible to. Lemons are also rich in vitamin C, flavonoids, and other antioxidants. They can potentially support the immune system and have other health benefits. Lemons also have a low glycemic index, so they should not cause a rapid rise in blood sugar when consumed in natural form.

Ingredients

1 boned leg of lamb, about 5 lb., rolled and tied
2 cloves garlic, thinly sliced lengthwise
3 sprigs fresh rosemary
1/4 cup olive oil
2 tablespoons lemon juice
Salt and pepper
1 cup low-sodium chicken broth

Instructions

Bring lamb to room temperature. Preheat oven to 450 °F. Using the point of a sharp knife, make 1-inch deep incisions over surface of lamb. Fill each incision with a piece of sliced garlic and a few rosemary leaves, pushing them completely into the meat. Rub lamb all over with olive oil and lemon juice. Season generously with salt and pepper.
Place lamb on a rack set inside a large roasting pan. Roast lamb, uncovered, for 15 minutes. Reduce oven temperature to 350 °F. Continue roasting lamb until a meat thermometer inserted into center reaches 135 °F for medium, about 18 minutes per pound (about 90 minutes for a 5-lb. roast).
Transfer lamb to a carving board and cover loosely with foil; let rest for 15 to 20 minutes. Skim excess fat from roasting pan and place pan over 2 burners on stovetop. Pour in broth and bring to a boil over medium-high heat, scraping up any browned bits on bottom of pan. Cook until liquid has reduced and slightly thickened, about 5 minutes. Taste; season with salt and pepper, if desired. Thinly slice lamb and serve with pan juices.

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