Garlic Roasted Leg of Lamb
A classic garlic-studded roast leg of lamb, finished with a quick pan sauce from the roasting drippings.
Ingredients
- 1 leg of lamb, trimmed and oven-ready at room temp (6-7 lbs.)
- 8 large garlic cloves, peeled
- 1 tbs. sweet butter, softened
- 1 tbs. sea salt
- ½ tbs. freshly ground black pepper
- 6 sprigs fresh rosemary, needles removed and chopped
- ½ cup hot water
- 1 cup dry white wine
- 1 cup homemade veal stock
Directions
Preheat oven to 400°.
Make 4 slits in the front of the lamb and 4 in the back (spacing them apart) with the tip of a paring knife. Insert a whole garlic clove in each slit. Rub butter all over the lamb with your hands.
Combine salt, pepper and rosemary and press into the lamb on all sides. Place on a rack in a roasting pan large enough to hold the meat with a little extra space on the sides. Pour water into the bottom of the pan.
Roast 20-23 minutes per pound for medium-rare. Remove from the oven, place the roast on a cutting board and cover with foil. Let rest 10-15 minutes so the juices redistribute.
Meanwhile, deglaze the roasting pan on the stovetop over medium heat by pouring in the wine. Let it reduce, then add the stock, salt and pepper. Reduce by half, about 6-8 minutes, strain, and serve alongside the sliced lamb.