Roasted Lamb with Rosemary (Arni me Dendrolivano)
This technique of roasting lamb over a bed of rosemary sprigs lends this Greek classic a smoky, herbal flavor.
Yield: serves 6-8
- 1 (4–5-lb.) semi-boneless leg of lamb, preferably New Zealand
- Kosher salt, to taste
- 8 cloves garlic
- 1⁄4 cup extra-virgin olive oil
- 3 tbsp. fresh lemon juice
- 2 tbsp. Dijon mustard
- 1 tbsp. Aleppo pepper
- 15 sprigs fresh rosemary
- Put lamb in a roasting pan and make 3 incisions in lamb, spaced about 3" apart, down to the bone. Season lamb generously with salt; set aside. Put garlic in the bowl of a food processor and process until minced. Add oil, lemon juice, mustard, and Aleppo pepper and purée. Rub mixture all over lamb and let marinate for 1 hour at room temperature or overnight in the refrigerator.
- Build a medium-hot fire on one side of a charcoal grill or heat a gas grill to medium-high heat. (Alternatively, heat oven to 500˚.) Tuck rosemary underneath lamb. Put roasting pan on grill so that it cooks over indirect heat (or into oven, reducing heat to 350˚ after 20 minutes) and cook, lid down, turning once and basting occasionally with the juices in the pan, until an instant-read thermometer inserted into the thickest part of the meat reads 135˚ (for medium), about 1 hour. Transfer lamb to a cutting board and let cool for 20 minutes. Carve lamb and serve.