If you are looking for a crowd pleasing recipe, that is also special enough for a holiday, look no further. This roasted lamb recipe is easy and delicious! View the full recipe at Epicurious.com

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Leg of Lamb with Garlic & Rosemary
Course Main Dish
Servings
servings
Ingredients
  • 1 7 lb semi-boneless leg of lamb aitchbone removed, fat trimmed to 1/4 inch thick, and lamb tied
  • 4 cloves garlic
  • 1 tsp fine sea salt
  • 2 Tbsp fresh rosemary chopped
  • 1/2 tsp black pepper
  • 1/4 cup dry red wine or beef broth
Course Main Dish
Servings
servings
Ingredients
  • 1 7 lb semi-boneless leg of lamb aitchbone removed, fat trimmed to 1/4 inch thick, and lamb tied
  • 4 cloves garlic
  • 1 tsp fine sea salt
  • 2 Tbsp fresh rosemary chopped
  • 1/2 tsp black pepper
  • 1/4 cup dry red wine or beef broth
Instructions
  1. Preheat oven to 350°F.
  2. Pat lamb dry and score fat by making shallow cuts all over with tip of a sharp small knife.
  3. 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.
  4. 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).
  5. 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.
By | 2018-03-29T22:21:04+00:00 March 29th, 2018|Recipe|0 Comments