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Title: Leg Of Lamb w/Garlic & Rosemary
Categories: Lamb/mutton, Vegetables, Herbs, Wine
Yield: 8 Servings
7 lb Semi-boneless leg of lamb;
- aitchbone removed, trimmed
- & tied
4 cl Garlic
1 tb Fine sea salt
2 tb Chopped fresh rosemary
1/2 ts Black pepper
1/4 c Dry red wine
Pat lamb dry and score fat by making shallow cuts all
over with tip of a sharp small knife.
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.
Set oven @ 350┬║F/175┬║C.
Roast lamb in middle of oven, 1 1/2 to 1 3/4 hours.
Transfer to a cutting board and let stand 15 to 25
minutes.
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.
Gourmet | May 2001
Yield: Makes 8 servings
Format by Dave Drum; May 11, 2017
Uncle Dirty Dave's Archives
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