New
Overstock Price
Back Soon
Success!
We will notify you when comes back in stock.
The email will be sent to
Notify me when available
Oops, something went wrong. Please try again.
Recipe:Roast Lamb Leg with Rosemary and Garlic
- Prep time: 15 minutes
- Cook time: 85 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.
Ingredients
-
Bone-In Whole Lamb Leg, thawed
QTY 1
-
WFF Freshly Ground Black Peppercorns
QTY ¼ Cup
-
WFF Lavender Rosemary Salt
QTY ¼ Cup
-
WFF Coarse Sea Salt
QTY 2 Tbsp.
Olive Oil
QTY 1/4 Cup
Large Rosemary Sprigs
QTY 10-12
Whole Garlic Bulbs, cut in half horizontally
QTY 4
Kitchen Twine
Cooking
Directions
1. 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.
2. 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.
3. 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.
4. 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