Rosemary Rubbed Lamb in Tomato Basil Sauce

March 07, 2016

Rosemary Rubbed Lamb in Tomato Basil Sauce

Serves 4 to 6


  • 1 jar Organico Bello Tomato Basil pasta sauce
  • 4 lb. leg of lamb, de-boned and tied
  • 1 to 2 tbsp. olive oil
  • 2 tbsp. pepper
  • 2 tsp. salt
  • 5 cloves of garlic, cut in slivers
  • Fresh sprigs of rosemary


Preheat oven to 375 degrees. Place leg of lamb in a large roasting dish and brush all over with olive oil. Rub salt and pepper over the whole leg. Take a sprig of rosemary and rub it all over the leg as well, allowing the leaves to rub off into the meat and fall into the roasting pan. Make piercing marks all over the top of the leg of lamb and insert the slivers of garlic about a ½ inch. Pour Organico Bello Tomato Basil pasta sauce over the whole leg of lamb. Place several whole sprigs of rosemary in the roasting pan. Bake for 45 minutes, then reduce the heat to 325. Bake for 1 to 2 hours, or until an internal thermometer registers 160 to 170 degrees (please note, cooking time will vary from oven to oven). Once cooked, allow lamb to sit 15 minutes before removing from roasting pan. Carve into thin slices, plate, and top with the remaining sauce from the roasting pan.

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