Leg of Lamb with Garlic and Rosemary

Name: Leg of Lamb with Garlic and Rosemary
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Global
Ingredients: 59 milliliters dry red wine or beef broth; 1 teaspoons black pepper; 2 Tbsps chopped fresh rosemary; 4 garlic cloves; 3 kilograms semi-boneless leg of lamb, aitchbone removed, fat trimmed to 1/4 inch thick, and lamb tied; 1 Tbsp fine sea salt

Leg of Lamb with Garlic and Rosemary is a gluten free, dairy free, and primal main course. This recipe serves 8. One portion of this dish contains approximately 52g of protein, 11g of fat, and a total of 324 calories. This recipe covers 27% of your daily requirements of vitamins and minerals. If you have sea salt, garlic cloves, semi-boneless leg of lamb, and a few other ingredients on hand, you can make it. To use up the fresh rosemary you could follow this main course with the Vanilla Yogurt with Grape and Blueberry Compote with Honey and Fresh Rosemary: An Easy Breakfast or Dessert as a dessert. From preparation to the plate, this recipe takes around 45 minutes.

Instructions

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

Ingredients you will need

Lamb

Equipment you will use

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.

Ingredients you will need

Rosemary

Sea Salt

Garlic

Pepper

Ground Meat

Lamb

Dry Seasoning Rub

Equipment you will use

Mortar And Pestle

Roasting Pan

Knife

Let stand at room temperature 30 minutes.

Preheat oven to 350°F.

Equipment you will use

Oven

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.

Ingredients you will need

Bone

Lamb

Meat

Equipment you will use

Kitchen Thermometer

Oven

Transfer to a cutting board and let stand 15 to 25 minutes (internal temperature will rise to about 140°F for medium-rare).

Equipment you will use

Cutting Board

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.

Ingredients you will need

Salt And Pepper