MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Leg Of Lamb With Garlic & Rosemary
 Categories: Lamb/mutton, Vegetables, Herbs, Wine
      Yield: 8 Servings
 
      7 lb Semi-boneless leg of lamb;
           - aitchbone removed, trimmed
           - & tied
      4 cl Garlic
      1 tb Fine sea salt
      2 tb Fresh rosemary; chopped
    1/2 ts Black pepper
    1/4 c  Dry red wine
 
  Pat lamb dry and score fat by making shallow cuts all over with tip
  of a sharp small knife.
  
  Pound garlic to a paste with sea salt using a mortar and pestle (or
  mince and mash with a heavy knife) and stir together with rosemary
  and pepper. Put lamb in a lightly oiled roasting pan, then rub
  paste all over lamb. Let stand at room temperature 30 minutes.
  
  Set oven @ 350°F/175°C.
  
  Roast lamb in middle of oven, 1-1/2 to 1-3/4 hours. Transfer to a
  cutting board and let stand 15 to 25 minutes.
  
  Add wine to pan and deglaze by boiling over moderately high heat,
  stirring and scraping up brown bits, 1 minute. Season pan juices
  with salt and pepper and serve with lamb.
  
  Recipe by Gourmet, May 2001
  
  Format by Dave Drum; May 11, 2017
  
  Uncle Dirty Dave's Archives
 
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