Roasted Leg of Lamb
- Total Time
For the perfect side to the lamb, roast some vegetables.
garlic clove(s)3 clove(s), medium, minced
poultry seasoning2 tsp
table salt1 ½ tsp
black pepper½ tsp
uncooked lamb leg(s)2 ¼ pound(s), trimmed
uncooked onion(s)4 medium, sliced
white wine¾ cup(s), or dry vermouth
- Preheat the oven to 400°F. Lightly spray a roasting pan with nonstick spray.
- Stir together the garlic, paprika, poultry seasoning, salt, and pepper in a small bowl. Add enough water to form a thick paste and rub all over the lamb.
- Place the lamb in the prepared roasting pan and top with the onions. Pour the wine into the pan. Roast until an instant-read thermometer inserted into the center of the lamb registers 145°F for medium-rare, about 1 hour.
- Transfer the lamb to a cutting board and let stand 10 minutes. Cut into 24 slices and serve with the onions. Yields 3 slices lamb and about 1/2 cup onion per serving.