Nutrition
Ingredients
- 1 (7-lb.) semi-boneless leg of lamb, aitchbone removed, fat trimmed to ¼" thick, and lamb tied
- 4 garlic cloves
- 1 Tbsp. fine sea salt
- 2 Tbsp. chopped fresh rosemary
- ½ tsp. freshly ground black pepper, plus more
- Neutral or extra-virgin olive oil, for pan
- ¼ cup dry red wine (such as Zinfandel, Sangiovese, or Cabernet Sauvignon) or broth
- Kosher salt
Instructions
- 1 Pat one (7-lb.) semi-boneless leg of lamb, aitchbone removed, fat trimmed to ¼" thick, and lamb tied, dry and score fat by making shallow cuts all over with the tip of a sharp small knife.
- 2 Pound 4 garlic cloves to a paste with 1 Tbsp. fine sea salt using a mortar and pestle (or finely chop and mash with a heavy knife) and stir together with 2 Tbsp. chopped fresh rosemary and ½ tsp. freshly ground black pepper. Put lamb in a lightly oiled roasting pan, then rub paste all over lamb. Let stand at room temperature 30 minutes.
- 3 Place a rack in center of oven; preheat oven to 350°. Roast lamb until an instant-read thermometer inserted 2" into thickest part of meat (do not touch bone) registers 130°, 1½–1¾ hours. Transfer to a cutting board and let stand 15–25 minutes (internal temperature will rise to about 140° for medium-rare).
- 4 Add ¼ cup dry red wine or broth to pan and deglaze by boiling over medium-high heat, stirring and scraping up brown bits, 1 minute. Season pan juices with kosher salt and pepper and serve with lamb. Editor's note: This leg of lamb recipe was first printed in the April 2001 issue of ‘Gourmet.’ Head this way for more of our best Easter dinner ideas →
Original Source
View Full Recipe on Epicurious
Complete instructions, photos, and tips on the original site
You Might Also Like
Want a personalised twist on this recipe?
Chat with SpiceGuyBot AI