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Main Dishes
- Lamb
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INGREDIENTS:
1 (7lb) semi boneless leg of lamb aitchbone removed, fat trimmed
to 1/4 inch thick, and lamb tied
4 garlic cloves
1 tbs fine sea salt
2 tbs chopped fresh rosemary
1/2 tsp black pepper
1/4 cp dry red wine or beef broth
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DIRECTIONS:
Pat lamb dry and score fat by making shallow cuts all over with
tip of a sharp small knife.
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
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 (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).
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.
Serves: 8
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