Recipe: Perfect Garlic, Rosemary and Parsley Lamb

Recipe: Perfect Garlic, Rosemary and Parsley Lamb Delicious, fresh and tasty.

Garlic, Rosemary and Parsley Lamb. This recipe starts with fresh minced garlic, olive oil, and a blend of herbs including rosemary, parsley and thyme. The herb and garlic mixture is rubbed all over the lamb, then the lamb goes into the oven to bake to perfection. Lamb chops with parsley, garlic and rosemary.

After a wonderful relaxing day, dinner was upon us.

Pat the garlic and rosemary evenly all over the surface of the meat.

Season the meat with the salt and pepper and place the lamb in a roasting pan.

You can cook Garlic, Rosemary and Parsley Lamb using 6 ingredients and 7 steps. Here is how you cook that.

Ingredients of Garlic, Rosemary and Parsley Lamb

1. It’s 1 of Leg of Lamb for 8-9 servings.

2. You need handful of Chopped Rosemary.

3. You need handful of Chopped Parsley.

4. You need 4 Cloves of Garlic crushed.

5. It’s 1/4 Cup of Olive oil.

6. You need 1 Teaspoon of salt.

With a small, sharp knife cut slits all over the lamb (top and bottom).

Insert the slivers of garlic, and the rosemary sprigs.

Brush the lamb with the oil and season with salt and pepper.

In a small bowl, combine rosemary,garlic, oil and pepper.

Garlic, Rosemary and Parsley Lamb step by step

1. Pre heat your Oven 350 F..

2. Leave your leg of lamb to breath while preparing your mixture. Chop your Rosemary and Parsley into a fine mix..

3. Crush your 4 garlic cloves up..

4. Add your Garlic and Salt to your chopped leaves. And add your Olive oil. Blend together..

5. Smother your leg of lamb with your mixture..

6. Wrap in foil for 1 hour 30 minutes I basted mine every 20 to 30 minutes. Open your foil for the last part of cooking..

7. Remove from the oven and allow to cool..

Prepare a charcoal or gas grill for direct grilling over high heat; oil the grate.

The longer the lamb marinates in the seasoning paste, the better flavor you'll have.

Slice the leftovers for pita stuffed sandwiches topped with tabbouleh.

From the book "Mad Hungry," by Lucinda Scala Quinn (Artisan Books).

Arrange chops in single layer on baking sheet.