LEG OF LAMB WITH GARLIC AND ROSEMARY RECIPE ... - EPICURIOUS
This old Gourmet leg of lamb recipe has reviews from more than a hundred users. A whole roast leg of lamb is easy and elegant for Christmas or Easter.
Provided by EPICURIOUS.COM
Yield 8 servings
Number Of Ingredients 6
Steps:
- Pat lamb dry and score fat by making shallow cuts all over with tip of a sharp small knife.
- 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.
- Preheat oven to 350°F.
- 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, 1½ to 1¾ hours. Transfer to a cutting board and let stand 15 to 25 minutes (internal temperature will rise to about 140°F for medium-rare).
- 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.
QUARK RECIPES | BBC GOOD FOOD
Use quark as a low-fat substitute for cream in sweet and savoury dishes like carrot cake, lemon cheesecake and in béchamel sauce when making lasagne.
Provided by Good Food team
Number Of Ingredients 1
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I followed the recipe, exactly. Honey does not taste right in lamb gravy. There is too much rosemary. The high heat makes the roast cook fast and tough. Next time, I'll cook the de-boned leg of lamb in a crock pot, using salt, pepper, garlic salt, a twig of rosemary…
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