Leg of Lamb With Garlic & Rosemary

8
Servings
15m
Prep Time
2h
Cook Time
2h 15m
Ready In


"This is my favorite way to make a leg of lamb. It's simple, smells great, and tastes even better. From Gourmet magazine."

Original recipe yields 8 servings
OK

Nutritional

  • Serving Size: 1 (408.7 g)
  • Calories 1123.8
  • Total Fat - 93 g
  • Saturated Fat - 40.5 g
  • Cholesterol - 289.7 mg
  • Sodium - 1107.2 mg
  • Total Carbohydrate - 0.7 g
  • Dietary Fiber - 0.1 g
  • Sugars - 0 g
  • Protein - 65.9 g
  • Calcium - 69.2 mg
  • Iron - 6.3 mg
  • Vitamin C - 0.6 mg
  • Thiamin - 0.4 mg

Step 1

Pat lamb dry and score fat by making shallow cuts all over with tip of a sharp small knife.

Step 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.

Step 3

Put lamb in a lightly oiled roasting pan, then rub paste all over lamb. Let stand at room temperature 30 minutes.

Step 4

Preheat oven to 350F.

Step 5

Roast lamb in middle of oven until an instant-read thermometer inserted 2 inches into thickest part of meat (do not touch bone) registers 130F, 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 140F for medium-rare).

Step 6

Add wine to pan and deglaze by boiling over moderately high heat, stirring and scraping up brown bits, 1 minute.

Step 7

Season pan juices with salt and pepper and serve with lamb.

Tips & Variations


No special items needed.

Related

Mikekey

10 Stars. A simple rub that imparts a subtle flavor, but lets the flavor of the lamb shine. Cook time was perfect.

review by:
(26 May 2020)

Marramamba

5 stars for a great tasting and smelling lamb roast. I would suggest checking temp a little earlier as mine was med rare when i took it out and cooked a little more

review by:
(5 Apr 2015)