LEG OF LAMB WITH GARLIC AND ROSEMARY
This is my favorite way to make a leg of lamb. It's simple, smells great, and tastes even better. From Gourmet magazine.
Provided by lazyme
Categories Lamb/Sheep
Time 2h15m
Yield 8 serving(s)
Number Of Ingredients 6
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.
Nutrition Facts : Calories 807.1, Fat 53.6, SaturatedFat 23, Cholesterol 265.9, Sodium 1099, Carbohydrate 0.9, Fiber 0.1, Sugar 0.1, Protein 73.9
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