ROAST LEG OF LAMB

Roast Leg of Lamb image

Provided by Pierre Franey

Time 1h45m

Yield 8 servings

Number Of Ingredients 8

1 leg of lamb, 6 to 7 pounds, oven ready
3 cloves garlic, cut into 12 slivers
1 tablespoon oil
1 tablespoon rosemary
Salt to taste
Freshly ground pepper to taste
1 medium-size onion, peeled and cut in half crosswise
3/4 water

Steps:

Preheat the oven to 425 degrees.
Prepare the leg of lamb for roasting by cutting away the hipbone and excess fat. Set the bone aside.
With a paring knife, make 12 small incisions in the meat and insert a sliver of garlic in each.
Rub the lamb with oil and place it in a roasting pan. Rub with rosemary and sprinkle with salt and pepper. Add an onion half on each side.
Roast the lamb on the bottom rack of the oven, basting every 15 to 20 minutes. After one hour of cooking, remove all the fat from the pan and add the water.
Continue roasting for 15 minutes or until the internal temperature reaches 140 degrees for medium rare.
Remove from the oven and place the bone under the roast to serve as a rack in the pan. Keep warm for 15 minutes. Carve and serve with the pan gravy.