Ingredients
8
8 servings
- •1 (4 pound) leg of lamb, deboned and tied
- •1 tablespoon ground black pepper
- •1 teaspoon salt
- •5 cloves garlic, cut into slivers
- •2 sprigs fresh rosemary
- •1 (15 ounce) can tomato sauce
Instructions
- Preheat the oven to 375 degrees F (190 degrees C).
- Rub leg of lamb all over with salt and pepper. Use a small knife to make punctures in lamb about 1 inch apart. Press slivers of garlic into each hole about 1/2 inch below the surface. Place lamb in a roasting pan. You can either remove rosemary from the stalk and sprinkle and rub into lamb on all sides, or you can simply use the string from the lamb to secure it. Pour tomato sauce over lamb.
- Bake for 45 minutes in the preheated oven. Lower the temperature to 325 degrees F (160 degrees C); continue roasting for about 15 minutes, or until an instant-read thermometer inserted into the center reads at least 130 degrees F (54 degrees C). If you prefer the meat well-done, continue cooking until an instant-read thermometer inserted into the center reads at least 150 degrees F (65 degrees C).
Nutritional Facts
Per 8 servings
- Calories: 540
- Carbohydrate: 4g
- Fat: 39g
- Fiber: 1g
- Protein: 42g
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