Advice
Independent Living
Rosemary & Garlic Leg Of Lamb Recipe
![Rosemary leg of lamb](https://www.edgehillcommunity.com/wp-content/uploads/2022/09/Rosemary-Garlic-Leg-Of-Lamb-Recipe-2.png)
Eating, Done Right.
Executive Chef Anthony Napolitano shares one of his favorite Easter dishes with us. Enjoy this tender, flavorful celebratory roast for your next family gathering.
Ingredients:
- 1 (7-pound) semi-boneless leg of lamb, aitchbone removed, fat trimmed to 1/4 inch thick, and lamb tied
- 4 garlic cloves
- 1 tablespoon fine sea salt
- 2 tablespoons chopped fresh rosemary
- 1/2 teaspoon black pepper
- 1/4 cup dry red wine or beef broth
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)
- Stir garlic paste together with rosemary and pepper.
- Place lamb in a lightly oiled roasting pan, then rub paste evenly all over.
- Let the meat stand at room temperature for 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 (approx. 1 ½ to 1 ¾ 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 for 1 minute.
- Season pan juices with salt and pepper and serve with lamb.
- Enjoy!
Expand your palate and enjoy old favorites with fine cuisine at Edgehill.