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Roasted Lamb Leg with Rosemary and Garlic

Roasted Lamb Leg with Rosemary and Garlic

  • Yield: 8-10 Servings
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  • 1 (7-pound) Semi-boneless leg of lamb, hip bone removed, fat trimmed to 1/4 inch thick, tied
  • 4 cloves Garlic
  • 1 tbsp Fine sea salt
  • 2 tbsp Fresh rosemary, chopped
  • 1/2 tsp Black pepper
  • 1/4 cup Dry red wine, or beef broth


  1. Pat lamb dry and score fat by making shallow cuts all over with the tip of a sharp, small knife.
  2. 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.
  3. Preheat oven to 350F. 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.
  4. 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.


Recipe courtesy of Bob Dewitt