Leg o' Lamb with Lemon and Rosemary

This recipe is great on the grill. Dad uses a grill pan, and cooks according to oven directions. Usually the ham is in the oven so the grill works for us. A wonderful addition for Easter. The lamb and ham taste wonderful together. Source: Mom and Dad.

• Preparation Time: 10 mins
• Cooking Time: 1 hr 30 mins
• Total Time: 1 hr 40 mins
• Calories: 500 Calories

Ingredients

• ¼ cup butter, softened
• 1 (6 ounce) can frozen lemonade concentrate, thawed
• ½ teaspoon freshly ground black pepper
• 1 (1 ounce) package dry onion and mushroom soup mix
• 4 sprigs fresh rosemary, chopped
• 6 cloves garlic, halved
• 1 (6 pound) leg of lamb, at room temperature

Recipe Instructions

Step 1

Preheat oven to 325 degrees F (165 degrees C).

Step 2

Spread butter generously over the lamb, and distribute garlic clove halves over the meat. Sprinkle with rosemary and pepper. Place the lamb on a rack inside a roasting pan.

Step 3

Roast the lamb in the preheated oven for 1 hour.

Step 4

Mix the lemonade concentrate and dry soup mix together in a bowl, pour over the lamb, and roast an additional 30 minutes. A meat thermometer inserted into the thickest part of the lamb should read 120 degrees F/58 degrees C for medium-rare or 145 degrees F/68 degrees C for medium-well. Allow the roast to stand for about 20 minutes before slicing.