Roast Lamb With Garlic And Rosemary
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Schwartz, Schwartz2 | 8 | Servings | |
INGREDIENTS
| 1 | Leg of lamb – approximately | |
| 3 1/2 lb 1.5kg in | ||
| weight | ||
| 1 | oz | Butter – melted, 25g |
| 1/2 | t | Schwartz Garlic Granules |
| 1 | t | Schwartz Rosemary |
INSTRUCTIONS
Preheat oven to 350F, 180C, Gas Mark 4. Brush the lamb with the melted butter and sprinkle evenly with the Garlic Granules and Rosemary. Place on a rack in a roasting tin and cover lightly with aluminium foil. Cook for 30 minutes per 1 lb (450g) plus an additional 30 minutes. Remove the foil half way through cooking to allow the fat to become crisp and golden. At the end of cooking, remove the joint from the oven and allow to stand for 5 minutes before carving. Converted by MC_Buster. Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 25
Calories From Fat: 25
Total Fat: 2.9g
Cholesterol: 7.6mg
Sodium: <1mg
Potassium: <1mg
Carbohydrates: <1g
Fiber: 0g
Sugar: <1g
Protein: <1g