Rosemary Roasted Lamb Recipes

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ROAST LEG OF LAMB WITH ROSEMARY

This leg of lamb is marinated overnight with fresh rosemary, garlic, mustard, honey and lemon zest. Be prepared for many requests for seconds!

Provided by JMASS

Categories     Meat and Poultry Recipes     Lamb     Leg

Time P1DT1h35m

Yield 10

Number Of Ingredients 8



Roast Leg of Lamb with Rosemary image

Steps:

  • In a small bowl, combine the honey, mustard, rosemary, ground black pepper, lemon zest and garlic. Mix well and apply to the lamb. Cover and marinate in the refrigerator overnight.
  • Preheat oven to 450 degrees F (230 degrees C).
  • Place lamb on a rack in a roasting pan and sprinkle with salt to taste.
  • Bake at 450 degrees F (230 degrees C) for 20 minutes, then reduce heat to 400 degrees F (200 degrees C) and roast for 55 to 60 more minutes for medium rare. The internal temperature should be at least 145 degrees F (63 degrees C) when taken with a meat thermometer. Let the roast rest for about 10 minutes before carving.

Nutrition Facts : Calories 552.9 calories, Carbohydrate 8.1 g, Cholesterol 156.5 mg, Fat 38.7 g, Fiber 0.2 g, Protein 40.7 g, SaturatedFat 16.9 g, Sodium 378.7 mg, Sugar 7 g

¼ cup honey
2 tablespoons prepared Dijon-style mustard
2 tablespoons chopped fresh rosemary
1 teaspoon freshly ground black pepper
1 teaspoon lemon zest
3 cloves garlic, minced
5 pounds whole leg of lamb
1 teaspoon coarse sea salt

LEMON-ROSEMARY ROAST LEG OF LAMB

We've taken the classic approach of studding the lamb with garlic and coating in a generously seasoned rub. Giving it time to marinate is the key, then roast for a crispy exterior and tender, juicy inside.

Provided by Food Network Kitchen

Categories     main-dish

Time 3h

Yield 6 to 8 servings

Number Of Ingredients 6



Lemon-Rosemary Roast Leg of Lamb image

Steps:

  • Trim the excess fat from the lamb, leaving a 1/4- to 1/2-inch layer of fat. Using a sharp knife, make small slits, about 1/2 inch deep and 2 to 3 inches apart, all over the surface of the lamb. Fill each slit with a slice of garlic.
  • Grate the lemon zest into a small bowl (reserve the lemon). Add the rosemary, 1 tablespoon salt and 2 teaspoons pepper. Rub the mixture all over the lamb. Cover and refrigerate at least 4 hours or overnight.
  • Remove the lamb from the refrigerator and bring to room temperature about 1 hour before roasting. Preheat the oven to 425˚ F. Set a rack in a roasting pan and set the lamb fat-side up on the rack. Cut the reserved lemon in half and squeeze the juice over the lamb; drizzle with the olive oil and rub all over to coat. Add the lemon halves to the pan. Roast until the fat on the lamb starts to sizzle, about 20 minutes.
  • Reduce the oven temperature to 350˚ F and continue roasting the lamb until a thermometer inserted into the thickest part registers 130˚ F for medium rare to medium, 1 hour to 1 hour 15 minutes more. Remove to a cutting board and let rest 20 minutes before carving.

1 6 1/2- to 8-pound bone-in leg of lamb
4 cloves garlic, thinly sliced
1 lemon
2 tablespoons chopped fresh rosemary
Kosher salt and coarsely ground pepper
2 tablespoons extra-virgin olive oil

ROSEMARY AND GARLIC ROAST LEG OF LAMB

Provided by Food Network

Categories     main-dish

Time 2h5m

Yield 6 to 8 servings

Number Of Ingredients 10



Rosemary and Garlic Roast Leg of Lamb image

Steps:

  • Preheat the oven to 400 degrees F.
  • Using your hands, rub the lamb all over with the lemon juice. 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. Place the lamb in the oven and roast for 30 minutes. Reduce the oven temperature to 350 degrees F and continue to cook for about 1 hour longer for medium-rare, or until a meat thermometer inserted into the center of the roast registers about 145 degrees F to 150 degrees F (be careful that the thermometer does not touch the bone.) Remove lamb from pan and allow to rest for 10 to 15 minutes before carving.
  • Position the roasting pan over your stove burners. Add mixed herbs and onions to pan, and stir to combine with pan drippings. Add chicken stock and wine to deglaze the pan, scraping the bottom with a wooden spoon to release any fond. Reduce over high heat until sauce consistency. Strain before serving, if desired. Slice lamb and serve with sauce drizzled over the top.

1 leg of lamb, bone in (about 6 to 7 1/2 pounds)
1/4 cup fresh lemon juice
8 cloves garlic, minced
3 tablespoons chopped fresh rosemary leaves
1 tablespoon salt
2 teaspoons coarsely ground black pepper
1 cup chopped fresh herbs (combination of rosemary, chives, and parsley)
2 cups diced onions
2 cups chicken stock
1 cup red wine

ROSEMARY ROASTED LAMB

Who knew so few ingredients could result in such an elegant and savory entree? One bite will make this no-fuss main dish memorable. -Matthew Lawrence, Vashon, Washington

Provided by Taste of Home

Categories     Dinner

Time 2h15m

Yield 10 servings.

Number Of Ingredients 5



Rosemary Roasted Lamb image

Steps:

  • Preheat oven to 425°. In a small bowl, combine the oil, garlic, salt and rosemary; rub over lamb. Cover and refrigerate overnight. Place lamb, fat side up, on a rack in a shallow roasting pan., Bake, uncovered, 20 minutes. Reduce heat to 350°; bake 1-3/4 to 2-1/4 hours longer or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), basting occasionally with pan juices. Let stand 15 minutes before slicing.

Nutrition Facts : Calories 357 calories, Fat 21g fat (6g saturated fat), Cholesterol 143mg cholesterol, Sodium 629mg sodium, Carbohydrate 0 carbohydrate (0 sugars, Fiber 0 fiber), Protein 40g protein.

1/2 cup olive oil
3 garlic cloves, minced
1 tablespoon kosher salt
1 tablespoon minced fresh rosemary
1 leg of lamb (7 to 9 pounds)

ROAST LEG OF LAMB WITH ROSEMARY

Roast lamb is perfect for Eastertime or any special occasion. This succulent dish calls for a flavorful rosemary, garlic and onion rub.

Provided by Taste of Home

Categories     Dinner

Time 2h10m

Yield 8 servings.

Number Of Ingredients 7



Roast Leg of Lamb with Rosemary image

Steps:

  • Preheat oven to 325°. Combine the oil, rosemary, onion, garlic, salt and pepper; rub over lamb. Place fat side up on a rack in a shallow roasting pan., Bake, uncovered, 2 to 2-1/2 hours or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), basting occasionally with pan juices. Let stand 15 minutes before slicing.

Nutrition Facts : Calories 318 calories, Fat 18g fat (5g saturated fat), Cholesterol 128mg cholesterol, Sodium 206mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 36g protein.

1/3 cup olive oil
1/4 cup minced fresh rosemary
1/4 cup finely chopped onion
4 garlic cloves, minced
1/2 teaspoon salt
1/4 teaspoon pepper
1 bone-in leg of lamb (5 to 6 pounds), trimmed

ROAST LEG OF LAMB WITH ROSEMARY AND GARLIC

This is a dish we eat once or twice a month. For a change, you can cook sliced potatoes and sauteed onions in stock under the lamb. They get all those yummy garlicky juices dripping on to them.

Provided by JustJanS

Categories     Lamb/Sheep

Time 2h10m

Yield 6 serving(s)

Number Of Ingredients 6



Roast Leg of Lamb With Rosemary and Garlic image

Steps:

  • Preheat your oven to 350f.
  • 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.
  • Place on a wire rack in a baking tin and pour in 3/4 cup of water.
  • Roast for about 2 hours basting often with the pan juices.
  • remove from oven and cover loosely with foil.
  • Allow to"rest" for about 15 minutes before carving.
  • We serve with roasted vegetables, peas, gravy and mint jelly.

4 1/2 lbs leg of lamb
2 garlic cloves, cut into thin slivers
2 tablespoons fresh rosemary
1 tablespoon oil
salt
fresh ground pepper

OVEN-ROASTED LAMB CHOPS

Never having lamb before I didn't "think" I liked lamb. When your MIL is 100% Greek you know you will have to fix it for her son! I asked her to show me one night and wrote it down. These oven lamb chops are so easy and tender, perfect for when you don't have a crowd to feed!

Provided by Lucky Noodles

Time 25m

Yield 4

Number Of Ingredients 6



Oven-Roasted Lamb Chops image

Steps:

  • Preheat the oven to 425 degrees F (220 degrees C).
  • Cut away excess fat from the lamb chops (some fat does add flavor). Coat each chop lightly in olive oil. Dust lamb chops with garlic, rosemary, salt, and pepper. Place lamb chops in a cast iron skillet.
  • Bake uncovered in the preheated oven until cooked through, 8 to 10 minutes. An instant-read thermometer inserted into the center should read at least 140 degrees F (60 degrees C) for medium-well doneness.
  • Remove from the oven and cover tightly with foil; let rest for 8 to 10 minutes. Serve with mint jelly on the side,

Nutrition Facts : Calories 289.2 calories, Carbohydrate 12.3 g, Cholesterol 67 mg, Fat 18.9 g, Protein 16.9 g, SaturatedFat 7.1 g, Sodium 51.8 mg, Sugar 11.1 g

4 (4 ounce) lamb chops
1 tablespoon olive oil, or as needed
1 clove garlic, minced
½ tablespoon crushed fresh rosemary leaves
sea salt and freshly ground black pepper to taste
¼ cup mint jelly

ROSEMARY ROAST LAMB CHOPS

This one-pan lamb chops supper only requires some quick assembling - pack in the Mediterranean flavours then let the oven do the work

Provided by Barney Desmazery

Categories     Dinner, Lunch, Main course

Time 40m

Number Of Ingredients 7



Rosemary roast lamb chops image

Steps:

  • Turn the oven to fan 200C/ conventional 220C/gas 7. Heat half the oil in a flameproof roasting tin or ovenproof sauté pan. Brown the lamb for 2 minutes on each side, then lift out of the pan and set aside. Add the rest of the oil to the pan, add the potatoes, then fry for 4-5 minutes, until starting to brown. Add the rosemary and garlic, then return the lamb to the pan, too.
  • Roast in the oven for 20 minutes, then scatter over the tomatoes and drizzle with the balsamic vinegar. Place back in the oven for 5 minutes, until the tomatoes just begin to split. Remove from the oven and serve straight from the dish.

Nutrition Facts : Calories 754 calories, Fat 48 grams fat, SaturatedFat 21 grams saturated fat, Carbohydrate 46 grams carbohydrates, Sugar 4 grams sugar, Fiber 4 grams fiber, Protein 36 grams protein, Sodium 0.34 milligram of sodium

3 tbsp olive oil
8 lamb chops
1kg potatoes, chopped into small chunks
4 rosemary sprigs
4 garlic cloves, left whole
250g cherry tomatoes
1 tbsp balsamic vinegar

ROSEMARY-ROASTED LAMB WITH PAN JUICES

Ask your butcher to bone and butterfly the leg of lamb. Begin marinating one day ahead.

Yield Makes 6 servings

Number Of Ingredients 8



Rosemary-Roasted Lamb with Pan Juices image

Steps:

  • Finely grind garlic and salt in processor. Place lamb, cut side up, on work surface. Sprinkle with pepper. Spread garlic-salt mixture evenly over lamb, then sprinkle with chopped rosemary. Roll lamb into its original shape. Using kitchen string, tie lamb roll crosswise every 2 inches, then tie lengthwise. Slide rosemary sprigs under string to cover both sides of lamb. Place lamb in 13x9-inch baking dish. Drizzle lamb all over with oil. Cover with plastic wrap and refrigerate 1 day.
  • Preheat oven to 350°F. Transfer lamb to large roasting pan. Sprinkle with salt and pepper. Place reserved lamb bone alongside; pour 1 cup water into pan. Arrange lemon slices from 1 lemon atop lamb. Roast lamb 1 hour. Turn lamb over; pour 1 cup more water into pan. Continue to roast lamb until meat thermometer inserted into thickest part registers 140°F, about 1 hour longer. Transfer to cutting board; let rest 15 minutes. Add 1 cup more water to pan, scraping up browned bits. Pour pan juices into 2-cup measuring cup; spoon off fat and discard. Transfer pan juices and any accumulated juices from roast lamb to small saucepan. Bring juices to simmer. Season with pepper.
  • Discard string and rosemary from lamb. Slice lamb; place on platter. Spoon pan juices over. Garnish with parsley and remaining lemon slices.

8 large garlic cloves
2 teaspoons salt
1 6-pound leg of lamb, boned, trimmed, butterflied, bone reserved
1 tablespoon chopped fresh rosemary plus 20 large sprigs
4 tablespoons extra-virgin olive oil
3 cups water
2 lemons, thinly sliced
2 tablespoons chopped fresh parsley

LEG OF LAMB WITH GARLIC AND ROSEMARY

This old Gourmet recipe has reviews from 126 users, almost all of whom love it. So take it from them: even if it's your "first time cooking lamb," you'll be "hooked."

Categories     Garlic     Herb     Lamb     Roast     Easter     Rosemary     Red Wine     Spring     Gourmet

Yield 8 servings

Number Of Ingredients 6



Leg of Lamb with Garlic and Rosemary image

Steps:

  • Pat lamb dry and score fat by making shallow cuts all over with tip of a sharp small knife.
  • Pound garlic to a paste with sea salt using a mortar and pestle (or mince and mash with a heavy knife) and stir together with rosemary and pepper. Put lamb in a lightly oiled roasting pan, then rub paste all over lamb. Let stand at room temperature 30 minutes.
  • Preheat oven to 350°F.
  • Roast lamb in middle of oven until an instant-read thermometer inserted 2 inches into thickest part of meat (do not touch bone) registers 130°F, 1 1/2 to 1 3/4 hours. Transfer to a cutting board and let stand 15 to 25 minutes (internal temperature will rise to about 140°F for medium-rare).
  • Add wine to pan and deglaze by boiling over moderately high heat, stirring and scraping up brown bits, 1 minute. Season pan juices with salt and pepper and serve with lamb.

1 (7-pound) semi-boneless leg of lamb, aitchbone removed, fat trimmed to 1/4 inch thick, and lamb tied
4 garlic cloves
1 tablespoon fine sea salt
2 tablespoons chopped fresh rosemary
1/2 teaspoon black pepper
1/4 cup dry red wine or beef broth

SPRING LAMB WITH ROSEMARY AND TURNIPS

For a fragrant spring meal, choose the tenderest cut of lamb, the rack, and roast it over rosemary branches as done in this recipe. Roast two racks for guests with heartier appetites, but one really is enough for four servings. You'll want to use small, sweet new turnips here, no bigger than Ping-Pong balls. But if you can't find them, use the smallest turnips available or cut medium turnips into wedges. And if your turnips don't have their tops, substitute them with spinach, mizuna or other tender cooking greens.

Provided by David Tanis

Time 2h

Yield 4 to 8 servings

Number Of Ingredients 6



Spring Lamb With Rosemary and Turnips image

Steps:

  • Season lamb generously with salt and pepper. Sprinkle with chopped rosemary, and rub the herbs into the surface of the lamb. Arrange rosemary sprigs on the bottom of a roasting pan. Lay lamb rack(s) over sprigs. Let meat come to room temperature before roasting.
  • Heat oven to 375 degrees.
  • Roast lamb, uncovered, for about 30 minutes, until an instant-read thermometer inserted in the thickest part reads 125 degrees (for medium-rare). Let rest on a cutting board.
  • Put turnips in a wide medium saucepan over medium heat and cover with 1 inch of water. Season with salt, add butter and bring to a brisk simmer. When turnips are fork-tender, about 5 minutes, add greens and cook, stirring, until wilted, about 2 more minutes. If desired, bring the water to a boil and let evaporate. Let turnips brown slightly in the remaining butter, if you like.
  • Cut lamb racks into 4 thick chops or 8 thin chops, slicing between the bones.

2 (1½-pound) racks of lamb, trimmed of excess fat and frenched
Salt and pepper
4 tablespoons roughly chopped rosemary leaves, plus about 12 large sprigs
12 ounces baby turnips, roots trimmed, halved or whole, washed but not peeled
5 ounces turnip greens or other greens
4 tablespoons unsalted butter

ROSEMARY-MUSTARD ROAST LEG OF LAMB

Before coming to Zaar I seldom cooked lamb. Now I fix it often. This recipe was in one of those supermarket booklets. I made a couple of changes and we loved the results. The cooking time includes the time needed to allow the roast to marinade in the refrigerator.

Provided by PaulaG

Categories     Lamb/Sheep

Time 8h20m

Yield 10 serving(s)

Number Of Ingredients 6



Rosemary-Mustard Roast Leg of Lamb image

Steps:

  • Rinse the lamb under running water, blot dry.
  • With the tip of a sharp knife, make several pockets at random intervals in the meat.
  • Put a sliver of garlic in each, roll the meat into a roll and tie with cooking twine.
  • Mix the mustard, rosemary and black pepper together.
  • Rub over the outside of the rolled meat, wrap meat in foil and place in refrigerator for 4 to 6 hours.
  • Preheat oven to 400 degrees, place the roast on meat rack in shallow roasting pan and insert meat thermometer into thickest part of roast.
  • Add approximately 1 cup of warm water to bottom of roasting pan, the roast should rest on rack above the water.
  • Place roast in preheated oven and cook for 15 minutes.
  • Lower the temperature to 325 degrees and continue roasting for 20 minutes per pound for medium or until meat thermometer registers 145 degrees. If you like your lamb well done, you will need to adjust the cooking time to suit your taste.
  • Remove the roast from the oven and cover with foil allowing to rest for 10 to 15 minutes before carving.
  • While meat is resting, warm about 1/2 cup of mint jelly.
  • Slice into 10 equal portions and serve with warmed jelly.

Nutrition Facts : Calories 369.4, Fat 24.7, SaturatedFat 10.6, Cholesterol 121.6, Sodium 154.7, Carbohydrate 0.6, Fiber 0.3, Sugar 0.1, Protein 34

3 tablespoons whole grain Dijon mustard
2 garlic cloves, sliced
1 1/2 teaspoons dried rosemary, crushed
1/2 teaspoon fresh ground black pepper
1 (4 lb) leg of lamb, well trimmed, boned
mint jelly

ROAST LAMB STUDDED WITH ROSEMARY & GARLIC

If you have time, stud the lamb a day in advance to allow the flavours to really permeate the meat

Provided by Paul Merrett

Categories     Main course

Time 1h55m

Number Of Ingredients 8



Roast lamb studded with rosemary & garlic image

Steps:

  • Using a sharp pointed knife, make at least 30 small incisions all over the leg of lamb.
  • Take 4 cloves from 1 bulb of garlic, peel and thinly slice them, then prod a slice into each incision. Next, take 1 bunch of rosemary, pull off small sprigs and push into the incisions, too.
  • If done in advance, cover the leg of lamb well and refrigerate. Remove from the fridge 1 hr before roasting.
  • Heat oven to 190C/170C fan/gas 5. Heat a large frying pan, add 1 tbsp vegetable oil and brown the leg of lamb all over.
  • Scatter 2 carrots, cut into large chunks, 1 quartered onion, the remaining garlic and rosemary in a large roasting tin, pour in 1 glass of red wine and 1.2l beef or lamb stock, then place the browned lamb in the tin.
  • Roast for about 1 hr 45 mins. Turn the leg of lamb halfway through so by the time it's cooked, each side has been in the stock.

Nutrition Facts : Calories 580 calories, Fat 32 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 6 grams carbohydrates, Sugar 5 grams sugar, Fiber 1 grams fiber, Protein 65 grams protein, Sodium 0.85 milligram of sodium

leg of lamb weighing 2.5kg/5lb 8oz
1 garlic bulb
1 bunch rosemary
1 tbsp vegetable oil
2 carrots, cut into large chunks
1 onion, cut into quarters
1 glass red wine (about 150ml)
1.2l beef or lamb stock

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From scotland.org


GARLIC ROSEMARY ROASTED RACK OF LAMB - SAVOR THE BEST
Instructions. Preheat the oven to 450°F and cover a baking sheet with foil for easy clean-up. Prepare the rack of lamb: With a sharp knife, lightly score the fat cap on the meaty top side of the rack, diagonally, in slits about 1-inch apart.
From savorthebest.com


ROAST LAMB WITH GARLIC AND ROSEMARY - CAROLINE'S COOKING
Instructions. Preheat oven to 325F/160C. Make incisions into the fatty side of the lamb joint with a small sharp knife, evenly spaced over the top and side of the joint around 1-2in apart (3-5cm). Mix together the honey, lemon, mustard and …
From carolinescooking.com


ROSEMARY ROASTED RACK OF LAMB | MRFOOD.COM
In a small bowl, combine the rosemary, parsley, paprika, and salt; sprinkle the seasoning mixture evenly over the lamb. Place the lamb in a roasting pan that has been coated with nonstick cooking spray. Bake for 50 to 55 minutes for medium-rare, or to desired doneness beyond that. Slice the racks into individual chops and serve immediately.
From mrfood.com


ROAST LEG OF LAMB WITH ROSEMARY AND GARLIC RECIPE - BBC FOOD
Remove the lamb from the oven, pour in the wine then return to the oven and roast for a further 45 minutes. When cooked, remove the lamb from the oven and transfer to …
From bbc.co.uk


ROSEMARY ROAST LAMB - GLUTEN FREE RECIPES
Pat lamb dry, and place, fat side up, on a rack in a roasting pan. Make several 1-inch-deep slits in lamb with a paring knife; rub olive oil mixture over lamb, pressing mixture into slits. Cover loosely with foil, and let stand at room temperature 30 minutes.
From fooddiez.com


LAMB ROAST WITH ROSEMARY POTATOES
Step 2. Prepare the Level 2 ingredients: In a large bowl, combine the potatoes, rosemary, and 1 tablespoon of oil. Season with salt and pepper and toss until evenly combined. Step 3. Rub the remaining 1 tablespoon of oil on the lamb and season generously with salt and pepper. Step 4.
From ninjatestkitchen.com


ROAST LAMB WITH ROSEMARY AND GARLIC RECIPE | MYRECIPES
Step 1. Preheat oven to 450°. Advertisement. Step 2. Secure roast at 1-inch intervals with heavy string. Rub surface of roast with rosemary and garlic. Place roast on the rack of a broiler pan or roasting pan; insert a meat thermometer into thickest portion of roast. Bake at 450° for 1 hour and 15 minutes or until thermometer registers 140 ...
From myrecipes.com


ROSEMARY ROAST LAMB RECIPE | MYRECIPES
Directions. Combine first 6 ingredients in a small bowl. Pat lamb dry, and place, fat side up, on a rack in a roasting pan. Make several 1-inch-deep slits in lamb with a paring knife; rub olive oil mixture over lamb, pressing mixture into slits. Cover loosely with foil, and let stand at room temperature 30 minutes.
From myrecipes.com


ROSEMARY AND GARLIC ROASTED LEG OF LAMB - JO COOKS
Instructions. In a small bowl whisk together the mustard, garlic, rosemary, olive oil, salt and pepper. Trim off any excess fat that may lie beneath the fell, but not all, you might want to leave some to enrich the flavor of the meat and/or gravy. Make incisions with a knife that are about 1 inch long and 1/2 inch deep.
From jocooks.com


SLOW COOKER ROAST LAMB WITH LEMON, ROSEMARY AND GARLIC ...
Season generously with salt and pepper. Place the leg in the slow cooker. Squeeze the lemon over the lamb, and drop the lemon shells into the bottom of the slow cooker. Cook the lamb on Low for 8 - 10 hours or on High for 4 - 5 hours, or until the lamb easily pulls away from bone and can be shredded. Serve as desired.
From eazypeazymealz.com


CROWN ROAST OF LAMB WITH ROSEMARY AND ... - BON APPéTIT
Step 1. Preheat oven to 450°F. Mix chopped rosemary, minced garlic, chopped oregano, salt and black pepper in small bowl. Place crown roasts of lamb, spaced apart, on large baking sheet. Brush ...
From bonappetit.com


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