Rosemary & Garlic Leg Of Lamb Recipe

Eating, Done Right.

Executive Chef Anthony Napolitano shares one of his favorite Easter dishes with us. Enjoy this tender, flavorful celebratory roast for your next family gathering.

Ingredients:

• 1 (7-pound) 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

Directions:

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 using a mortar and pestle (or mince and mash with a heavy knife)
3. Stir garlic paste together with rosemary and pepper.
4. Place lamb in a lightly oiled roasting pan, then rub paste evenly all over.
5. Let the meat stand at room temperature for 30 minutes.
6. Preheat oven to 350°F.
7. 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 (approx. 1 ½ to 1 ¾ hours).
8. Transfer to a cutting board and let stand 15 to 25 minutes (internal temperature will rise to about 140°F for medium-rare).
9. Add wine to pan and deglaze by boiling over moderately high heat, stirring and scraping up brown bits for 1 minute.
10. Season pan juices with salt and pepper and serve with lamb.
11. Enjoy!