Friday, February 10, 2012

Rosemary and 7-garlic clove leg of lamb

                                                  8 Portions


1 small leg of lamb, about 3 lbs/1.5 kg 
7 branches fresh rosemary 
7 cloves fresh garlic 
Olive oil
2 T coarse salt


  • Trim most of the fat off the leg of lamb, if necessary. 
  • In a large sauté pan, brown the leg on all sides. Cut each clove in half or thirds, pierce the meat with a paring knife and insert the garlic. 
  • Finely chop the rosemary and rub all over the meat surface, with olive oil if necessary to form a paste which clings. 
  • Place in 400 F/200 C oven the 1st 15 minutes, then at 365 F/180 C for about 30 more minutes for medium rare, 45 for medium well. 
  • Sprinkle surface with salt, let rest 5-‐10 minutes before slicing against the grain. Season sliced meat with fleur de sel, and fresh cracked pepper. 
  • If you don't have a large enough sauté pan for initial searing, rub meat surface with olive oil and place under broiler on upper oven rack, 400 F/200 C, to brown at least two sides well, before rubbing on the rosemary, and piercing with the garlic, lowering the temperature to continue cooking. 

 Wine Suggestions

Full bodied reds : Rhone valley, Corbières, Minervois, Bordeaux

No comments: