Ingredients

  • 1 (7-lb) semiboneless 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
  • ½ teaspoon black pepper
  • ¼ cup dry red wine or beef broth
  • Mint Sauce

Directions

1. 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.
2. Preheat oven to 350°F.
3. 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).
4. Serve with Mint Sauce. Or, 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.

Categories
Lamb
MacGourmet downloadLeg of Lamb. To import, drag image to your MacGourmet recipe box.

Source

Servings/Yield