Leg of Lamb with Garlic and Rosemary: Difference between revisions
Created page with "{{RecipeSummary |PrepTime= |CookTime=1.5 - 2 hours |Source=[https://www.epicurious.com/recipes/food/views/leg-of-lamb-with-garlic-and-rosemary-105020 Epicurious.com] & ''Gourm..." |
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{{RecipeSummary | {{RecipeSummary | ||
|PrepTime= | |PrepTime= | ||
|CookTime=1.5 - 2 hours | |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) | |Source=[https://www.epicurious.com/recipes/food/views/leg-of-lamb-with-garlic-and-rosemary-105020 Epicurious.com] & ''Gourmet'' (2001) | ||
|Yield=~6-8 servings | |Yield=~6-8 servings | ||
Latest revision as of 15:10, 18 April 2025
| Summary | |
|---|---|
| Prep time | |
| Cook time | 1.5 - 2 hours @ 350° |
| Source | Epicurious.com & Gourmet (2001) |
| Yield / serves | ~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.
