Rosemary-Roasted Lamb with Pan Juices

March 27, 2011 No comments » [ssba]

Featured in the April 2011 Newsletter
Recommended Pairing: Dolcetto, Nebbiolo

Serves 6

8 large garlic cloves
2 teaspoon salt
1 6 pound leg of lamb, boneless
1 tablespoon fresh rosemary, chopped
4 tablespoon extra virgin olive oil
2 cups water
2 teaspoon fresh parsley, chopped

Finely grind garlic and salt in food processor. Spread garlic-salt mixture evenly over lamb then sprinkle with pepper and chopped rosemary. Place lamb in a roasting pan, drizzle with oil and cover with plastic wrap, refrigerating for one day.

Preheat oven to 350°F. Remove plastic wrap and pour 1 cup water into pan. Roast lamb 1 hour. Turn lamb over; pour 1 more cup into pan. Continue to roast lamb until meat thermometer registers 140°F, about 1 hour longer. Transfer to cutting board; let rest 15 minutes.

Add 1 cup more water to pan, scraping up browned bits. Pour pan juices into a small saucepan, discarding the fat, and bring to a simmer. Season with pepper.

Remove rosemary and slice lamb; place on platter. Spoon pan juices over and garnish with parsley.

Posted by , March 27, 2011 No comments

No comments yet. You should be kind and add one!


By submitting a comment you grant Ponte Winery Blog a perpetual license to reproduce your words and name/web site in attribution. Inappropriate and irrelevant comments will be removed at an admin’s discretion. Your email is used for verification purposes only, it will never be shared.