This old Gourmet recipe has reviews from more than 126 users, almost all of whom love it. So take it from them: even if it's your “first time cooking lamb,” you'll be “hooked.”


Yield8 servings

Ingredients

    • 1 (7-pound) semi-boneless leg of lamb, aitchbone removed, fat trimmed to 1/4 inch thick, and lamb tied
    • 4 garlic cloves
    • 1 tablespoon fine sea salt
    • 2 tablespoons chopped fresh rosemary
    • 1/2 teaspoon black pepper
    • 1/4 cup dry red wine or beef broth

Preparation

    1. Pat lamb dry and score fat by making shallow cuts all over with tip of a sharp small knife.
    2. Pound garlic to a paste with sea salt using a mortar and pestle (or mince and mash with a heavy knife) and stir together with rosemary and pepper. Put lamb in a lightly oiled roasting pan, then rub paste all over lamb. Let stand at room temperature 30 minutes.
    3. Preheat oven to 350°F.
    4. Roast lamb in middle of oven until an instant-read thermometer inserted 2 inches into thickest part of meat (do not touch bone) registers 130°F, 1 1/2 to 1 3/4 hours. Transfer to a cutting board and let stand 15 to 25 minutes (internal temperature will rise to about 140°F for medium-rare).
    5. Add wine to pan and deglaze by boiling over moderately high heat, stirring and scraping up brown bits, 1 minute. Season pan juices with salt and pepper and serve with lamb.

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Nutritional Info

  • Calories2581
  • Carbohydrates1 g(0%)
  • Fat273 g(421%)
  • Protein25 g(50%)
  • Saturated Fat140 g(702%)
  • Sodium944 mg(39%)
  • Polyunsaturated Fat11 g
  • Fiber0 g(1%)
  • Monounsaturated Fat111 g
  • Cholesterol306 mg(102%)
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Source: epicurious.com