Rosemary-Roasted Leg Of LambRecipe By: Angela Marotta and Melissa Marotta-Paolicelli
Take the lamb out of the refrigerator about 1 hour before roasting so it can come to room temperature; it will cook more evenly this way. Note that a leg of lamb takes about 20 minutes per pound to roast.
- 1 5 lb. leg of lamb, bone-in and tied
- 3 tbsp fresh chopped rosemary
- 2 tbsp finely chopped garlic
- 1 tbsp lemon zest
- 1⁄4 cup olive oil, divided
- 2 tsp kosher salt, plus pinch for seasoning
- 1 onion, sliced in rounds
- 1⁄2 lemon
- 1 large head garlic, top removed
- 3 sprigs rosemary
- Black pepper
- 1 cup white wine (preferably chardonnay)
- Preheat oven to 450°F. Pat lamb dry with paper towels.
- In small bowl, combine rosemary, chopped garlic, lemon zest, 2 tablespoons of olive oil and 2 teaspoons of salt. Stir together to create rough paste.
- Using point of small knife, make about 20 1”-deep cuts all over leg of lamb. Use small spoon and your fingers to fill cuts with rosemary paste. Rub lamb all over with remaining paste.
- In center of roasting pan, place onion, rosemary, head of garlic and lemon to make bed for meat. Add lamb, drizzle with remaining olive oil and season with pepper and pinch of salt.
- Roast lamb for 15 to 20 minutes, or until nicely browned.
- Reduce temperature to 350°F. Add wine to pan and cover with lid or foil. Cook for 45 minutes, then uncover and roast for 15 more minutes, or until internal temperature is about 120°F in middle for medium (lamb will continue to cook after removed from oven).
- Transfer lamb to carving board; tent loosely with foil and let stand for about 15 minutes.
- In blender, add liquid from roasting pan and onion. Squeeze in roasted garlic (discarding skins, rosemary and lemon) and purée. Transfer to small pot and bring to a boil over medium heat. Simmer for 5 minutes, or until sauce has thickened slightly. Taste and adjust seasoning if necessary.
- Slice lamb and serve with jus and roasted vegetables.