Subj : Top 10 Leg O Lamb - 10
To   : All
From : Dave Drum
Date : Fri Aug 16 2024 21:29:00

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Leg Of Lamb w/Garlic & Rosemary
 Categories: Lamb/mutton, Vegetables, Herbs, Wine
      Yield: 8 Servings
 
      7 lb Semi-boneless leg of lamb;
           - aitchbone removed, trimmed
           - & tied
      4 cl Garlic
      1 tb Fine sea salt
      2 tb Chopped fresh rosemary
    1/2 ts Black pepper
    1/4 c  Dry red wine
 
  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.
  
  Set oven @ 350ºF/175ºC.
  
  Roast lamb in middle of oven, 1 1/2 to 1 3/4 hours.
  Transfer to a cutting board and let stand 15 to 25
  minutes.
  
  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.
  
  Gourmet | May 2001
  
  Yield: Makes 8 servings
  
  Format by Dave Drum; May 11, 2017
  
  Uncle Dirty Dave's Archives
 
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