oven roasted leg of lamb with rosemary au jus
Oven Roasted Leg of Lamb with Rosemary au jus 1 (4-5 pound) leg of lamb, butterflied 4 ounces olive oil, divided 1 tablespoon parsley, minced 1 tablespoon thyme leaves, minced 1 ta...
Ingredients
- 1(4-5 pound) leg of lamb, butterflied
- 4ounceolive oil, divided
- 1tablespoonparsley, minced
- 1tablespoonthyme leaves, minced
- 1tablespoonoregano, minced
- 1tablespoonrosemary,
- 1sprig rosemary
- 1tablespoongarlic, minced
Directions
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Oven Roasted Leg of Lamb with Rosemary au jus 1 (4-5 pound) leg of lamb, butterflied 4 ounces olive oil, divided 1 tablespoon parsley, mince
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You get to do that yourself
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You can, however, ask your butcher for 6 to 8 pieces of butcher twine at 12 inches each
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Place the lamb on a cutting board, skin side down
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Brush the meat with olive oil
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Using half of the herbs and spices season the inside of the lamb
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Roll the lamb up and using the pieces of butcher's twine, placed under the meat tie each piece of string around the lamb
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Tie each string parallel to each other spaced about three-quarter inches from each other