Roast Leg of Lamb with Rosemary and Garlic

By pmfox

From Epicurios

Ingredients

• 1 6 to 7 lb leg of lamb, trimmed of fat
• 2 TBSP olive oil
• 2 TBSP rosemary, fresh and minced
• 1 TBSP lemon peel, finely grated
• 1 clove garlic, minced
• 1/4 cup water
• Fresh Rosemary Sprigs

Details

Servings 8

Preparation

Step 1

Place lamb, fat side up, in large roasting pan. Sprinkle with salt. Mix oil, minced rosemary, lemon peel and garlic in bowl. Rub over lamb.

Preheat oven to 350 degrees. Roast lamb until thermometer inserted into thickest part registers 130 degrees for med-rare, basting occasionally with pan juices, about 1 hour. Transfer to platter. Tent loosely with foil; let stand for 15 mins.

Spoon off fat from drippings in roasting pan; add 1/4 cup water to pan. Place on burner over medium heat. Add lamb juices from platter. Bring to boil, scraping up browned bits on bottom of pan. Season with salt. Keep warm.

Cut lamb into thin slices; arrange on platter. Pour pan juices over. Garnish with rosemary sprigs.