Inside Cooking

Inside Cooking Ep 120: Garlic, Lemon & Rosemary Roast Lamb Marinade

The flavor of the garlic, lemon, and rosemary combines wonderfully. The longer the lamb marinates in the seasoning paste, the better flavor you’ll have. Anywhere from 1 to 24 hours will work, but overnight is best.

Ingredients (for 8 servings)

  • 2 whole lemons, washed, seeded, and chopped
  • 2 sprigs of fresh rosemary, leaves removed
  • 5 to 6 garlic cloves, peeled
  • 1 tablespoon coarse salt
  • 1/2 teaspoon freshly ground black pepper
  • 2 to 4 tablespoons extra-virgin olive oil
  • 1 boneless leg of lamb, butterflied, boned, and cut to lay flat (about 5 pounds)

Instructions :
(Preparation time : 15 mins ; cooking time : 1h20 mins)

STEP 1
Place the chopped lemon, rosemary, garlic, salt, pepper, and olive oil in a food processor. A blender can also be used if done in batches. If you have neither, finely chop all ingredients together.

STEP 2
Open up the lamb and lay it flat. Spread and massage the lemon paste evenly over the inside and outside of the lamb. Place in a baking dish and cover, or in a large resealable plastic bag. Refrigerate overnight to marinate, turning occasionally.

STEP 3
Preheat the oven to 450 degrees. Remove the meat from the refrigerator 30 to 60 minutes before cooking. Place the lamb on a rack in a foil-lined roasting pan or rimmed baking sheet. Place the meat in the oven and after 5 minutes, reduce the temperature to 425 degrees. Roast for 45 minutes, or until medium-rare, 140 degrees on an instant-read thermometer. Allow the meat to rest for 10 to 15 minutes before carving and serving.

Nutrition Facts
Per Serving: 553 calories; 38.7 g fat; 8.1 g carbohydrates; 40.7 g protein; 156 mg cholesterol; 379 mg sodium.

Inside Cooking Ep 120: Garlic, Lemon & Rosemary Roast Lamb Marinade