Rosemary Roasted Leg Of Lamb

Total Time: 3 hrs Preparation Time: 2 hrs Cook Time: 1 hr

Ingredients

• Servings: 6
• 6 -8 lbs leg of lamb, with the bone in, prepared by the butcher for roasting
• 4 garlic cloves, peeled and chopped
• 1/2 teaspoon salt
• 4 -6 anchovies, drained of oil and minced (about 1 ounce)
• 3 -4 sprigs fresh rosemary
• 2 teaspoons cracked black pepper
• 3 -4 tablespoons dijon mustard
• 2 tablespoons olive oil
• 1 tablespoon salt
• 1 cup wine
• 1 cup veal stock
• 1 tablespoon butter

Recipe

• 1 two hours before roasting, remove the lamb from the refrigerator.
• 2 place it in a large roasting pan.
• 3 mince 4 cloves of garlic.
• 4 add 1/2 teaspoon of salt to the garlic and mash it with the blade of a chef's knife until it is a paste.
• 5 put the garlic paste in a small bowl.
• 6 add the chopped anchovy, rosemary, pepper, mustard, and olive oil.
• 7 mix together with a rubber spatula.
• 8 using the spatula evenly coat the meat with the anchovy, mustard, garlic, and rosemary paste.
• 9 cover the lamb with plastic wrap and place it in a roasting pan fitted with a wire rack.
• 10 marinate the lamb for 2 hours or overnight in the refrigerator.
• 11 pre-heat the oven to 325 degrees.
• 12 remove the plastic wrap from the lamb, place the pan in the oven and cook for 12 minutes per pound, or until the internal temperature is 125- 130 for medium rare.
• 13 remove from the oven and allow the meat to rest for 20 minutes.
• 14 this allows the juices to relax back into the meat and ensures a juicy roast.
• 15 pour off the excess fat from the roasting pan.
• 16 place the pan on the stove over a low flame.
• 17 add the wine and veal stock.
• 18 let it come to a boil.
• 19 using a wooden spoon so as not to scrape up any metal, stir the pan to loosen the browned bits on the bottom of the pan.
• 20 transfer to a small saucepan and bring to a boil.
• 21 lower the heat to medium and reduce the sauce to 3/4 cup.
• 22 add salt and pepper to taste, using a rosemary branch to whisk in the butter.
• 23 reserve.
• 24 carve the leg of lamb across the grain into thin slices.
• 25 the outside pieces will be on the medium-well side and the inner pieces will be a perfect rare to medium rare.
• 26 serve with a spring salad.