How to Roast Leg of Lamb with Rosemary Lime Marinade

Leg of lamb is an impressive dish to serve for a special dinner or family occasion. While it may look elegant, it's simple to prepare. The key is to marinate overnight and not to overcook, so that the delicate flavor of the meat is preserved. Many lamb marinades call for citrus, because the acid helps to break down any toughness in the meat. Lime is a nice variation and provides a tangy, subtle flavor. You can use either bone-in or boneless leg of lamb with good results.

Difficulty: Moderately Easy

Instructions

Things You'll Need:

• 1 5- to 6-lb. leg of lamb
• 2 ½ tbs. lime juice
• 1 cup white wine
• 2 tbs. fresh minced garlic, from jar
• 1 tsp. dried thyme
• 2 tbs. fresh rosemary, chopped, OR 1 tbs. dried rosemary
• 2 tbs. olive oil
• Salt and pepper to taste

1. Combine marinade ingredients in bowl, stirring with fork or whisk until blended.

2. Place roast in the plastic bag, and pour marinade in. Close bag securely and knead the roast gently to work the marinade into the meat. Place in refrigerator overnight.

3. When ready to bake, preheat oven to 450 degrees F. Place lamb, fat side up, in large roasting pan. Pour any extra marinade around lamb.

4. Place lamb in the oven and immediately turn down the heat to 350 degrees F. Roast for 1 hour and 15 minutes, or until a thermometer inserted into the thickest part of the lamb reaches 160 degrees F.

5. Place lamb on platter and tent with foil for at least 15 minutes before carving. Serve with new potatoes and peas.

Tips & Warnings

• A boneless leg of lamb will be easier to work with if tied with kitchen string. After roasting, snip string and discard before carving.
• Check lamb after 1 hour for doneness. Refrigerate any unused portions promptly.

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