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- Preparing Time: 2 hours
- Total Time: -
- Served Person: 8
- 1/2 teaspoon freshly ground black pepper
- 1/4 cup butter, softened
- 1 (6 pound) leg of lamb, at room temperature
- 6 cloves garlic, halved
- 4 sprigs fresh rosemary, chopped
- 1 (6 ounce) can frozen lemonade concentrate, thawed
- 1 (1 ounce) package dry onion and mushroom soup mix
- Carbohydrate 15.8
- Cholesterol 154
- Fat 30.6
- Protein 38.6
- Sodium 360
- Calories 500 calories;
Preheat oven to 325 degrees F (165 degrees C). 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. Roast the lamb in the preheated oven for 1 hour. 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.
