Leg of Lamb With Garlic and Rosemary |
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Prep Time: 15 Minutes Cook Time: 120 Minutes |
Ready In: 135 Minutes Servings: 8 |
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This is my favorite way to make a leg of lamb. It's simple, smells great, and tastes even better. From Gourmet magazine. Ingredients:
7 lbs leg of lamb |
4 garlic cloves |
1 tablespoon sea salt |
2 tablespoons fresh rosemary, chopped |
1/2 teaspoon pepper |
1/4 cup dry red wine |
Directions:
1. Pat lamb dry and score fat by making shallow cuts all over with tip of a sharp small knife.
2. 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.
3. Put lamb in a lightly oiled roasting pan, then rub paste all over lamb.
4. Let stand at room temperature 30 minutes.
5. Preheat oven to 350°F.
6. 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.
7. Transfer to a cutting board and let stand 15 to 25 minutes (internal temperature will rise to about 140°F for medium-rare).
8. Add wine to pan and deglaze by boiling over moderately high heat, stirring and scraping up brown bits, 1 minute.
9. Season pan juices with salt and pepper and serve with lamb.
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