THURSDAY, MARCH 21, 2024 6 THE GLEANER’S EASTER COOKBOOK | THURSDAY, MARCH 21, 2024 INGREDIENTS 1 (7lb) semi-boneless leg of lamb, aitchbone removed, fat trimmed to ¼-inch thick, and lamb tied 4 garlic cloves 1 tbsp fine sea salt 2 tbsp chopped fresh rosemary ½ tsp freshly ground black pepper, plus more Neutral or extra-virgin olive oil, for pan ¼ cup dry red wine or broth Kosher salt DIRECTIONS Step 1 Pat one (7lb) semi-boneless leg of lamb, aitchbone removed, fat trimmed to ¼-inch thick, and lamb tied, dry and score fat by making shallow cuts all over with the tip of a sharp small knife. Step 2 Pound 4 garlic cloves to a paste with 1 tbsp fine sea salt, using a mortar and pestle (or finely chop and mash with a heavy knife), and stir together with 2 tbsp chopped fresh rosemary and ½ tsp freshly ground black pepper. Put lamb in a lightly oiled roasting pan, then rub paste all over lamb. Let stand at room temperature, 30 minutes. Step 3 Place a rack in centre of oven; preheat oven to 350°F. Roast lamb until an instant-read thermometer inserted 2 inches into thickest part of meat (do not touch bone) registers 130°F, 1½–1¾ hours. Transfer to a cutting board and let stand 15–25 minutes (internal temperature will rise to about 140°F for medium rare). Step 4 Add ¼ cup dry red wine or broth to pan and deglaze by boiling over medium-high heat, stirring and scraping up brown bits, 1 minute. Season pan juices with kosher salt and pepper and serve with lamb. Source: www.epicurious.com Leg of Lamb with Garlic and Rosemary
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