Roasted Leg of Lamb with Rosemary Crust Recipe

This recipe is not mine. It’s a joint venture with mi compadre Daniel Belaid.

I know when he sees it, he will say it’s mine, but no one other than a French, a born and raised Parisian to be precise, can cook a leg of lamb (or two) to perfection out of nothing.
The truth is I the herb crust and when asked what kind of herbes? I answered "thyme and rosemary." As we were not in my kitchen, we turn to what he had: fresh rosemary.
Daniel was the one putting the whole garlic cloves.
The rest was to let the aroma and flavor of rosemary to infuse the flesh that remains moist because we covered with foil while roasting it.
Only during the last 3-5 minutes the lam was uncovered so the crust would be a crust. Hope you like our recipe (my buddy and me). To me it seems perfect for this Easter.
Roasted leg of lamb with rosemary | Ingredients for 12 servings
2 legs of lamb (about 6 pounds each) boneless
12 cloves of peeled garlic, divided
2 tablespoons good olive oil, divided
Coarse sea salt
Freshly ground black pepper
4 tablespoons minced fresh rosemary leaves, divided

Preparation
Preheat oven to 450ºF. Place rack in lower third of oven.

With a pairing knife make 6 incisions in each leg of lamb and insert a garlic clove in each.

Salt and pepper both legs.

Cover the outer leg of lamb with chopped rosemary.

Place the meat on a roaster tray covered with foil.

Sprinkle with olive oil, cover with foil and let the meat sit at room temperature for half an hour.

Roast for 1 hour 15-30 minutes until the meat reaches a temperature of 135°F (in case you want it rare), or 145°F (if you want it medium).

Remove the foil and broil for 3-5 minutes until meat is browned.

Remove from oven and place the meat on a platter. Cover with foil and let rest for about 15 minutes.

Cut with a non-serrated knife and serve warm.

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