LEG OF LAMB WITH ROSEMARY, GARLIC, AND LEMON
The leg of lamb is studded with garlic and marinated in a combination of garlic, mustard, rosemary, white wine, lemon juice, and olive oil to ensure there is no gaminess. This recipe is for a butterflied 3-lb boneless leg of lamb. The meat will be tender and full of flavor. We like our lamb medium rare, so you may want to cook yours a little longer.
Provided by threeovens
Categories Lamb/Sheep
Time 12h45m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- On a work surface, open lamb like a book; use the tip of a small knife, and make slits all over the lamb.
- Peel and thinly slice 4 garlic cloves; insert garlic into the slits in the lamb.
- In a food processor, combine remaining 4 garlic cloves, mustard, olive oil, wine, rosemary, and lemon juice; puree to a paste.
- Spread half the paste on the lamb, then place seasoned side down in a glass baking dish; spread with remaining paste and cover with plastic wrap.
- Marinate in the refrigerator overnight.
- Allow an hour to bring lamb back to room temperature, then sprinkle generously with salt and pepper; roll lamb and tie with kitchen twine at 1-inch intervals.
- Meanwhile, preheat oven to 375 degrees F.
- Place lamb on a rack and roast to an internal temperature of 125 degrees F, about 45 minutes.
- Let rest for 15 minutes, then slice thinly.
- Place slices overlapping on a serving platter, drizzle with pan juices, sprinkle with salt and pepper, and decorate with fresh herb stems, if desired.
Nutrition Facts : Calories 710.5, Fat 57.6, SaturatedFat 19.4, Cholesterol 156.5, Sodium 364.2, Carbohydrate 3.1, Fiber 0.9, Sugar 0.4, Protein 41.8
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