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Roasted Leg of Lamb
Flavored with garlic and rosemary and finished with an easy red wine pan sauce, our best roast lamb leg recipe is the perfect centerpiece for any holiday meal.
👥 8 Servings⏱️ Prep & Cook: 2h 30m🔥 Cook: 15 min👤 Michelle Huneven📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●knife
- ●pan
- ●cutting board
- ●oven
📝 Preparation Steps
1
Pat one (7-lb.) semi-boneless leg of lamb, aitchbone removed, fat trimmed to ¼" thick, and lamb tied, dry and score fat by making shallow cuts all over with the tip of a sharp small knife.
2
Pound 4 garlic cloves to a paste with 1 Tbsp. fine sea salt using a mortar and pestle (or finely chop and mash with a heavy knife) and stir together with 2 Tbsp. chopped fresh rosemary and ½ tsp. freshly ground black pepper. Put lamb in a lightly oiled roasting pan, then rub paste all over lamb. Let stand at room temperature ⏱️ 30 minutes.
. fine sea salt1 Tbsp. chopped fresh rosemary2 Tbsp
3
Place a rack in center of oven; preheat oven to 350°. Roast lamb until an instant-read thermometer inserted 2" into thickest part of meat (do not touch bone) registers 130°, 1½–1¾ hours. Transfer to a cutting board and let stand 15–⏱️ 25 minutes (internal temperature will rise to about 140° for medium-rare).
4
Add ¼ cup dry red wine or broth to pan and deglaze by boiling over medium-high heat, stirring and scraping up brown bits, ⏱️ 1 minute. Season pan juices with kosher salt and pepper and serve with lamb. Editor's note: This leg of lamb recipe was first printed in the April 2001 issue of ‘Gourmet.’ Head this way for more of our best Easter dinner ideas →
Kosher salt
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