Leg of Lamb with Garlic and Rosemary
-1 (7-pound) boneless leg of lamb, fat trimmed to 1/4 inch, and tied
-4 cloves garlic
-1 Tbsp. fine sea salt
-2 Tbsp. chopped fresh rosemary
-1/2 tsp black pepper
-1/4 C. dry red wine or beef broth
1) Pat lamb dry and score fat by making shallow cuts all over with tip of a sharp small knife.
2) Pound garlic to a paste with sea salt 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.
3) Preheat oven to 350°F.
4) 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).
5) 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.
No comments:
Post a Comment