Leg of lamb with garlic, rosemary and dijon
By Jaya
Ingredients
- 1 (7-pound) semi-boneless leg of lamb, aitchbone removed, fat trimmed to 1/4 inch thick, and lamb tied
- 4 garlic cloves
- 1 tablespoon fine sea salt
- 2 tablespoons chopped fresh rosemary
- 1/2 teaspoon black pepper
- 1/4 cup dry red wine or beef broth
- Read More http://www.epicurious.com/recipes/food/views/Leg-of-Lamb-with-Garlic-and-Rosemary-105020#ixzz1f7GqBBmd
Details
Preparation
Step 1
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.
Preheat oven to 350°F.
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).
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.
You'll also love
- Michael Symon's Leg of Lamb with... 4.5/5 (4 Votes)
- Bacon-Wrapped Spam bites 0/5 (0 Votes)
- Garlic Shrimp-Stuffed Sweet Mini... 0/5 (0 Votes)
- FOOD 52's SECRET INGREDIENT BEEF... 0/5 (0 Votes)
- Pear Jelly 0/5 (0 Votes)
- Aligot (Garlic and Cheese Mashed... 0/5 (0 Votes)
- Bob's Lambasa Stew 0/5 (0 Votes)
- Roast Leg of Lamb with 40 Cloves... 0/5 (0 Votes)
Review this recipe