Roasted Garlic & Rosemary Leg of Lamb

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

  • 2 garlic cloves

  • 4 tablespoons extravaGONZO Roasted Garlic Oil

  • 1 tablespoon fine sea salt

  • 2 tablespoons chopped fresh rosemary

  • 1/2 teaspoon 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 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) and stir together with extravaGONZO Roasted Garlic Oil, rosemary and pepper. Put lamb in a lightly oiled roasting pan, then rub garlic and rosemary paste all over lamb.

  3. Let stand at room temperature 30-40 minutes.

  4. Preheat oven to 350°F.

  5. 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).

  6. 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.

Tom's Tip

Gotta use those leftovers! Leftover lamb is amazing to use for Greek-inspired tacos or quesadillas, as the protein in a main course salad or added to an Abruzzi-style sauce that's just right for penne.

Cook ~ Drizzle ~ Splash ~ Pour!

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Cook ~ Drizzle ~ Splash ~ Pour!