Lamb Leg, Roasted With Rosemary And Garlic

By arthurlemay

Ingredients

• 6-7 pound leg of lamb, rolled and tied with twine, trimmed of excess fat
• Kosher salt, to taste
• freshly groundd black pepper, to taste
• 2 tablespoons olive oil
• 2 tablespoons rosemary, minced
• 1 tablespoon lemon zest, minced
• 2 cloves garlic, minced
• 2 cloves garlic, thinly sliced
• 1/2 cup red wine
• 1 tablespoon butter
• 1 whole lemon, seeds removed and thinly sliced
• 4 sprigs rosemary

Details

Servings 8
Preparation time 30mins
Cooking time 90mins

Preparation

Step 1

Preheat the oven to 350 degrees.

Place the lamb leg in a large roasting pan, fat side up. Sprinkle liberally with salt and black pepper. Insert thinly sliced garlic cloves underneath the twine.

In a small bowl, mix olive oil, minced rosemary, lemon zest and garlic. Rub over the lamb.

Roast the lamb until a meat thermometer inserted into the thickest part registers 130 degrees, approximately 1 hour, basting occasionally with accumulated pan juices.

Transfer the lamb to a platter. Cover loosely with aluminum foil and allow to rest while preparing the sauce.

Spoon off as much fat as possible from the pan drippings in the roasting pan. place the roasting pan over medium-high heat and add red wine and butter. Add accumulated lamb juices from the platter and bring to a boil, scraping up the browned bits from the bottom of the pan. Cook, stirring occasionally until slightly thickened.

Serve lamb, garnished with the sliced lemon and rosemary sprigs along with your favorite vegetables.