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