READY IN
55 mins

+ waiting
Pam's Lamb Recipe

Pam's Lamb

Rating 4-0 out of 5 - Most cooks definitely will make this recipe again
An Ideal Recipe for Entertaining
Graham

Recipe by  

I have always been delighted to accept an invitation to dinner from my friends Pam and Wally. Never more so than when Pam has roasted a boneless leg of lamb seasoned with plenty of garlic. This recipe is dedicated to those many delightful lunches and dinners.

      Preparation Time: 10 Minutes + waiting

      Cooking Time: 45 Minutes

Ingredients for Pam's Lamb

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Currently displaying quantities in US Imperial Measurements
to serve 4 - 6:
6 cloves
garlic
3 oz
butter
1 teaspoon
salt
1 teaspoon
dried rosemary
 
pepper
3 lb
boneless rolled leg of lamb

 

How to Cook Pam's Lamb

  1. Peel and roughly chop the garlic cloves and melt the butter in a small pan. Mix the butter, garlic, salt and rosemary along with a good twist of pepper in a bowl and then rub this mixture all over the lamb. Place the lamb in a roasting dish and leave to stand for one hour before cooking. Spread any remaining marinade mixture over the lamb, then cook in a preheated moderate oven (Mk 5 - 375ºF - 190ºC) for 45-50 minutes, basting frequently in the juices.
  2. Place the meat on a warmed serving plate and serve with Creamed Potatoes and Peppered Cabbage.

 
Graham GRAHAM'S HOT TIP:
You can add a little thyme to the marinade if you want. The marriage of thyme and rosemary is a good one!
 
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Reviews of Pam's Lamb

Rating 4 out of 5 - Many cooks will make this recipe again March 06 2015
Phenomenal...I've tasted recipes similar to this and I never thought I'd find this simple recipe would be so good...just cooked this tonight and I'll DEFINITELY do this again!! Easy and impressive introduction for anyone wanting to try lamb. Delicious flavours
(3 reviews)
 
Rating 4 out of 5 - Many cooks will make this recipe again August 27 2013
This recipe is so wonderful and fairly easy to do, (especially when your husband helps). It is moist and delicious. The rosemary is the secret ingredient, I believe. We used a boneless leg of lamb. This is by far, the best leg of lamb I have ever made and was loved by the whole family.
(2 reviews)
 
Rating 4 out of 5 - Many cooks will make this recipe again January 08 2013
This is what I call a no fail recipe. Too easy to go wrong! I have varied using mustard with fresh garlic and rosemary. Then sprinkled sea salt and coarse ground pepper over the rub. People loved the crusted pieces even though a little more done than the middle. Everyone enjoys the gravy.
(1 review)

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