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
2 tablespoons good
olive oil, divided
Freshly ground black
4 tablespoons minced
fresh rosemary leaves, divided
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
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.
Etiquetas: Easter, holidays, Lamb, rosemary