View source for Leg of Lamb with Garlic and Rosemary

{{RecipeSummary
|PrepTime=
|CookTime=1.5 - 2 hours @ 350°
|Source=[https://www.epicurious.com/recipes/food/views/leg-of-lamb-with-garlic-and-rosemary-105020 Epicurious.com] & ''Gourmet'' (2001)
|Yield=~6-8 servings
|Rating={{unrated}}
}}
=== Ingredients ===
* 1 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

=== Preparation ===
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. 

[[Category:Lamb]]