Leg of Lamb with Garlic and Rosemary

Leg of Lamb with Garlic and Rosemary
Photo by Brooke Slezak


  • 1 7 pound semi-boneless leg of lamb, aitchbone removed, fat trimmed to 1/4 inch thick, and lamb tied
  • 2 tablespoons fresh rosemary
  • 1 tablespoon fine sea salt
  • ¼ cup dry red wine or beef broth
  • ½ teaspoon black pepper
  • 4 garlic cloves

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 a...

View full recipe at Epicurious


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