Monday, April 13, 2009

Leg of Lamb studded with rosemary & garlic

* 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

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

Slice garlic into slivers & cut rosemary into small pieces. Stud the lamb all over with garlic & rosemary. Salt & pepper 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 (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).

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