Leg of Lamb With Garlic & Rosemary
Recipe: #17860
March 09, 2015
Categories: Lamb/Mutton, Christmas, Easter, Sunday Dinner Oven Roast, Gluten-Free, High Protein, No Eggs, Non-Dairy, Wine, , more
"This is my favorite way to make a leg of lamb. It's simple, smells great, and tastes even better. From Gourmet magazine."
Ingredients
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 by Step Method
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
No special items needed.