 |
|
|
|
|||
|
Prep time: 40 minutes, Cook time: 1 hour and 45 minutes, Serves: 4 to 6 1 leg of lamb (about 5 to 6 pounds) 8 cloves garlic 3 Tbsp balsamic vinegar 4 Tbsp fresh rosemary leaves 1 Tbsp freshly cracked pepper 3 Tbsp coarse sea salt 1/3 cup Extra Virgin Olive Oil Preheat oven to 450 degrees F. Trim fat off lamb. Place lamb in shallow roasting pan and bring to room temperature (about 30 minutes). In a mini-food processor or blender, combine garlic, vinegar, rosemary, pepper and salt. Pulse to chop. While processor runs, drizzle in oil until a paste forms. Rub lamb with garlic paste. Place lamb in oven for 15 minutes or until it starts to brown (the high heat will sear the lamb, sealing in the juices). Reduce heat to 350 degrees F and roast for 12-15 minutes per pound or to 150 degrees F to 160 degrees F for medium rare to medium. Remove lamb from oven and allow to rest for 10 minutes before carving. Garnish with sprigs of fresh rosemary. |
|||
|
||||||||||||||||||||||||||||||||||||||||||||||||||||