LEG OF LAMB - ROSEMARY

By akselden

Ingredients

• Paste:
• 4-1/2 lb. leg of lamb
• 2 cloves garlic, slivered
• 4 cloves garlic, crushed
• 4 sprigs rosemary, stems removed, chopped
• 2 T. olive oil
• 1 tsp potato starch
• 1/2 tsp fresh cracked pepper
• 1 tsp salt
• 1 T. brown sugar (optional)
• 2 T. dry red wine or lemon juice
• Fresh rosemary for garnish
• For basting:
• 1 to 1 -1/2 C. red wine or chicken soup

Details

Servings 8

Preparation

Step 1

Place meat in roasting pan. Make several slits through the top fat layer, careful not to pierce the meat, and insert the slivers of garlic.

In a food processor or with a whisk, mix all the paste ingredients together, and rub all over the meat. Allow to sit at room temperature for about 1 hour.

Preheat the oven to 400°F. Roast the lamb for 30 minutes.

Pour wine or soup over meat. Baste; reduce the temperature to 350°F and continue to roast about 1 to 1-1/2 hours longer, until done, basting every half-hour or so. The wine or soup and the drippings will form a delicious gravy.

For a tender roast, the center should remain pink.

After removing from the oven, allow to sit for 10 minutes before carving.