Recipe:Roast Leg of Lambwith Rosemary and Garlic
- Prep Time: 15 minutes
- Cook Time: 1 hour 25 minutes
True masterpieces in meat need little to no help, but simple rosemary and garlic go a long way to enliven this roast leg of lamb and bring out surprising new dimensions in flavor. Serves 8 - .
GRASS FED BONE-IN WHOLE LAMB LEG, thawed7.5 LbsQty 7.5 Lbs$48.60
Freshly Ground Black Peppercorns1 bottleQty ¼ Cup$5.78
Lavender Rosemary Salt1 bottleQty ¼ Cup$4.98
Coarse Sea Salt1 bottleQty 2 Tbsp.$5.38
Olive OilQty ¼ Cup
Large Rosemary SprigsQty 10-12 Sprigs
Whole Garlic Bulbs, cut in half horizontallyQty 4 Bulbs
Olive OilQty To taste
- Preheat oven to 350 °F. Rub oil all over leg of lamb and season generously with lavender rosemary salt, coarse sea salt, and pepper. Using kitchen twine, tie a loop at the bone end of the leg; distribute rosemary sprigs under and on top of roast and make 4 loops around the roast tying rosemary sprigs under twine. Place the lamb on a 13”x 17”x 1” baking sheet.
- Cut a large piece of aluminum foil; place the garlic bulbs in a single layer bulbs in the center of the foil. Drizzle with olive oil and season with salt. Tightly wrap bulbs and place on the baking pan with the lamb. Place in the middle rack of the oven.
- After 45 minutes, unwrap the garlic and continue roasting along with lamb for about 30 more minutes, until instant read thermometer reaches 125°F-130°F for medium rare.* Transfer to a cutting board, cover and let rest for 10 minutes.
- To serve, untie the lamb and remove the rosemary sprigs and twine. Serve the lamb with garlic bulbs on the side.
*USDA recommends cooking lamb to an internal temperature of 145°F.