Ingredients for Leg Of Lamb With Tomatoes And Garlic
- Plum Tomatoes
- 1 whole head of garlic
- Rosemary Sprigs
- Salt to taste
- Fresh Ground Black Pepper
- Extra Virgin Olive Oil
- Leg Of Lamb
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How to Make Leg Of Lamb With Tomatoes And Garlic
- Preheat oven to 450°F (232°C). Place a rack in the middle of the oven.
- Arrange 1 pint of cherry or grape tomatoes in a 17 1/2 x 12 inch roasting pan. Place a 4-5 lb bone-in leg of lamb on top of the tomatoes.
- Arrange 1 whole head of garlic, cloves separated but still mostly intact, around the lamb.
- Place 2 sprigs fresh rosemary on top of the lamb. Season generously with salt and freshly ground black pepper to taste.
- Drizzle 2 tablespoons olive oil over the lamb.
- Roast the lamb for 15 minutes at 450°F (232°C).
- Reduce oven temperature to 350°F (177°C). Continue roasting the lamb, basting the garlic and tomatoes with the remaining 2 tablespoons of olive oil every 20 minutes to prevent drying, until a meat thermometer inserted into the thickest part of the lamb registers 135°F (57°C) for medium-rare (approximately 1 hour 15 minutes to 1 hour 30 minutes).
- Remove the lamb from the oven and transfer it to a cutting board. Loosely tent with foil and let rest for 20-30 minutes before carving.
- Gently stir the tomato mixture in the roasting pan and transfer to a sauceboat.
- Carve the lamb and serve with the roasted tomato mixture and roasted garlic cloves.
Nutrition Information (Approximate per serving)
Sodium
44 g
Sugar
23g
Fat
138g
Carbs
11g
