Roast Leg of Lamb with Rosemary and Garlic
Tags: #meat #lamb #roast
Serving: 8 servings
Total time: 2 hours 15 minutes
A classic, aromatic roast of bone-in leg of lamb studded with garlic and rosemary, finished with a quick pan sauce.
Ingredients
- 2200 g bone-in leg of lamb
- 22 g fine sea salt
- 5 g freshly ground black pepper
- 30 ml extra-virgin olive oil, divided
- 30 g garlic cloves, cut into thin slivers
- 8 g fresh rosemary sprigs, cut into 2 cm pieces
- 120 ml dry white wine
- 250 ml low-sodium chicken stock
- 20 g unsalted butter
- 2 g fine sea salt, to finish
Steps
- Place the oven rack in the middle position.
- Preheat the oven to 230°C.
- Pat the lamb dry with paper towels.
- Trim any very thick surface fat to about 5 mm.
- Score the fat cap in a 1 cm crosshatch pattern without cutting into the meat.
- Sprinkle the lamb evenly with 22 g fine sea salt.
- Sprinkle the lamb evenly with 5 g black pepper.
- Drizzle 20 ml olive oil over the lamb.
- Rub the oil over all surfaces of the lamb.
- Cut the garlic into thin slivers.
- Cut the rosemary into 2 cm pieces.
- Pierce about 24 small slits, 2 cm deep, all over the lamb with a paring knife.
- Insert garlic slivers into the slits.
- Insert rosemary pieces into the slits.
- Set a roasting rack in a large roasting pan.
- Place the lamb fat-side up on the rack.
- Pour 10 ml olive oil into the roasting pan.
- Roast the lamb at 230°C for 15 minutes.
- Reduce the oven temperature to 160°C.
- Roast the lamb until the internal temperature reaches 54°C for medium-rare, about 60–80 minutes more.
- Insert an instant-read thermometer into the thickest part away from the bone after 45 minutes.
- Remove the lamb from the oven when it reaches the target temperature.
- Transfer the lamb to a carving board.
- Tent the lamb loosely with foil.
- Rest the lamb for 20 minutes.
- Skim excess fat from the roasting pan drippings.
- Place the roasting pan over medium heat across two burners if needed.
- Add 120 ml white wine to the pan.
Cooksmith