ROAST LEG OF LAMB WITH ROSEMARY AND GARLIC Recipe

Lamb

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Ingredients:

ROAST LEG OF LAMB WITH ROSEMARY AND GARLIC
(Arrosto di Agnello alla Toscana)
1 6- to 7-pound leg of lamb, trimmed of excess fat
2 tablespoons olive oil
2 tablespoons minced fresh rosemary
1 tablespoon finely grated lemon peel
1 garlic clove, minced
1/4 cup water
Fresh rosemary sprigs

Directions:

Place lamb, fat side up, in large roasting pan. Sprinkle with salt. Mix oil, minced rosemary, lemon peel and garlic in bowl. Rub over lamb.

Preheat oven to 350F. Roast lamb until thermometer inserted into thickest part registers 1300F for medium-rare, basting occasionally with pan juices, about 1hours. Transfer to platter. Tent loosely with foil; let stand for 15 minutes.

Spoon off fat from drippings in roasting pan; add 1/4 cup water to pan. Place on burner over medium heat. Add any lamb juices from platter. Bring to boil, scraping up browned bits on bottom of pan. Season with salt. Keep warm.

Cut lamb into thin slices; arrange on platter. Pour pan juices over. Garnish with rosemary sprigs.

Makes 8 servings.

Bon Appitit
May 2000

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Submitted 6/13/05.
Source: Bon Appitit (www.epicurious.com)
Submitted By: Meryl
merstarunicorn11@hotmail.com
ROAST LEG OF LAMB WITH ROSEMARY AND GARLIC


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