leg of lamb with garlic and rosemary

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Servs: 8  Prep: 15m  

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Ingredients [?] Change Serving Size Update Reset Add all ingredients to Shopping List All Ingredients added to shopping list!

•   2 tablespoons chopped fresh rosemary 2 tablespoons chopped fresh rosemary
•   1/4 cup dry red wine or beef broth 1/4 cup dry red wine or beef broth
•   1 tablespoon fine sea salt 1 tablespoon fine sea salt
•   1 (7-lb) semiboneless leg of lamb, aitchbone removed, fat trimmed to 1/4 inch thick, and lamb tied 1 (7-lb) semiboneless leg of lamb, aitchbone removed, fat trimmed to 1/4 inch thick, and lamb tied
•   4 garlic cloves 4 garlic cloves
•   1/2 teaspoon black pepper 1/2 teaspoon black pepper

Instructions

1. Pat lamb dry and score fat by making shallow cuts all over with
2. tip of a sharp small knife.

3. 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.

4. Preheat oven to 350°F.

5. Roast lamb in middle of oven until an instant-read thermometer inserted
6. 2 inches into thickest part of meat
7. (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).

8. Add wine to pan and deglaze by boiling over moderately high heat, stirring and scraping up brown bits,
9. 1 minute. Season pan juices with salt and pepper and serve with lamb.

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