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Life - Taste - Recipes

Wednesday, Mar. 19, 2008

Roast Leg Of Lamb

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Active time: 45 minutes
Start to finish: 2½ hours
Serves: 8

This recipe is from Gourmet magazine and www.epicurious.com.

• Ingredients:

1 (6- to 8-pounds) leg of lamb, aitchbone removed by butcher and leg left untied

3 large garlic cloves, 2 thinly sliced, 1 minced

1 tablespoon chopped fresh thyme

2 teaspoons chopped fresh rosemary

1 tablespoon extra-virgin olive oil

2½ teaspoons salt

1 teaspoon black pepper

2 tablespoons honey

• Instructions:

Preheat oven to 350 degrees. Trim all fat and silver skin from lamb. Cut small slits all over lamb with a sharp knife and put a slice of garlic and a pinch of thyme and rosemary into each slit. Rub lamb with honey and sprinkle with 2½ teaspoons salt and 1 teaspoon pepper.

Roast lamb in middle of oven one hour, then drizzle with 1 tablespoon oil. Continue to roast until an instant-read thermometer inserted into thickest part of lamb (do not touch bone) registers 135 degrees for medium-rare, 30 to 45 minutes more. Let lamb stand, covered loosely with foil, 15 minutes.

Transfer lamb to a cutting board and carve.