Garlic-Roasted Leg of Lamb
A boned leg of lamb will be much easier to carve; tie the leg securely so that it cooks evenly. Serve with the pan sauce on the side.
- Total Time:
- Servings: 12
Source: Everyday Food, March/April 2003
- 1/2 cup olive oil
- 10 garlic cloves
- Salt and pepper
- 1 boned, rolled, and tied leg of lamb (about 7 pounds)
- Lamb Pan Sauce
Preheat oven to 400 degrees. In a blender, process oil, garlic, 1 tablespoon salt, and 1 teaspoon pepper until smooth and emulsified, scraping down the sides as needed.
Place lamb, fat side up, on a rack set on a roasting pan; spread garlic paste all over lamb. Roast in oven until a meat thermometer inserted into the thickest part of the meat registers 135 degrees for medium rare, about 2 hours.
Transfer lamb to a platter, and discard string; keep warm while you make the Pan Sauce. Slice lamb just before serving.