Title: Leg Of Lamb With 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 Fresh rosemary; chopped
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.
