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James Baigrie
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| Roast Leg of Lamb |
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SERVES 8 - 10
For a smaller leg of lamb, reduce cooking time, checking internal temperature with a meat thermometer.
2 – 3 garlic cloves
7 – to 8 – lb. leg of lamb
handful of extra-virgin olive oil
coarse salt
freshly ground black pepper
1. Preheat oven to 450°. Peel and slice 2–3 garlic cloves.
2. Make small incisions all over a 7 – to 8 – lb. leg of lamb
with the tip of a paring knife, inserting a piece of sliced garlic in
each slit as you go.
3. Rub lamb with a handful of extra-virgin olive oil, some coarse salt, and freshly ground black pepper.
4. Put lamb in a heavy roasting pan, meatier side up, and roast
in oven for 30 minutes. Reduce heat to 325° and continue roasting
until internal temperature reads 130° for medium rare, about 30 – 40
minutes more.
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This recipe was first published in Saveur in Issue #42
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