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Roasted Lamb Leg with Rosemary and Garlic

  • Yield: 8-10 Servings

Roasted Lamb Leg with Rosemary and Garlic


  • 1 (7-pound) semi-boneless leg of lamb, hip bone removed, fat trimmed to 1/4 inch thick, 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


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

– Mince and mash garlic to a paste with sea salt using a heavy knife or mortar and pestle. 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 registers 130 degrees (about 1 1/2 hours). Transfer to a cutting board and let stand 15 to 25 minutes. Internal temperature will rise to about 140 degrees 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.


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