Leg of Lamb with Garlic & Rosemary
  • 17 lb semi-boneless leg of lambaitchbone removed, fat trimmed to 1/4 inch thick, and lamb tied
  • 4cloves garlic
  • 1tsp fine sea salt
  • 2Tbsp fresh rosemarychopped
  • 1/2tsp black pepper
  • 1/4cup dry red wineor beef broth
  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.