Rosemary Crusted Roasted Lamb Leg

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Pat one (7-lb.) semi-boneless leg of lamb, aitchbone removed, fat trimmed to ¼" thick, and lamb tied, dry and score fat by making shallow cuts all over with the tip of a sharp small knife.

Step 2

Pound 4 garlic cloves to a paste with 1 Tbsp. fine sea salt using a mortar and pestle (or finely chop and mash with a heavy knife) and stir together with 2 Tbsp. chopped fresh rosemary and ½ tsp. freshly ground black pepper. Put lamb in a lightly oiled roasting pan, then rub paste all over lamb. Let stand at room temperature 30 minutes.

Step 3

Place a rack in center of oven; preheat oven to 350°. Roast lamb until an instant-read thermometer inserted 2" into thickest part of meat (do not touch bone) registers 130°, 1½–1¾ hours. Transfer to a cutting board and let stand 15–25 minutes (internal temperature will rise to about 140° for medium-rare).

Step 4

Add ¼ cup dry red wine or broth to pan and deglaze by boiling over medium-high heat, stirring and scraping up brown bits, 1 minute. Season pan juices with kosher salt and pepper and serve with lamb.