Roast Leg of Lamb
Treat Easter guests to an elegant and easy-to-make roasted lamb dinner from Osterio Del Circo chef Michael Galata. Complete the meal with his savory Stuffed Artichokes.
The Martha Stewart Show, April 2011
- 4 cloves garlic, minced
- 6 sprigs fresh rosemary, 3 picked and chopped
- 2 tablespoons fresh thyme leaves, plus 3 whole sprigs for roasting
- 3/4 cup freshly squeezed orange juice
- 3/4 cup dry white wine, such as chardonnay
- 5 tablespoons extra-virgin olive oil, plus more for drizzling
- 1 (5- to 6-pound) boneless leg of lamb, tied
- Coarse salt and freshly ground pepper
- 1 large onion, cut into 3 to 4 pieces
- 3 carrots, peeled and cut into 3 to 4 pieces each
- 1 large bulb fennel, trimmed and cut into 3 to 4 pieces
- 2 leeks, trimmed and cut into 3 to 4 pieces each
- Place garlic, chopped rosemary, thyme leaves, orange juice, wine, and 3 tablespoons olive oil in the jar of a blender; pulse 5 or 6 times to combine. Generously season lamb with salt and pepper and transfer to a large resealable plastic bag; add liquid from blender and seal bag, squeezing out all the air. Transfer to refrigerator and let marinate for at least 3 hours and up to 24 hours.
- Remove lamb from marinade and wipe off any excess with a paper towel. Let stand at room temperature for 1 hour.
- Preheat oven to 425 degrees.
- Place onion, carrots, fennel, and leeks in a large bowl. Add 2 tablespoons olive oil and season with salt and pepper; toss to combine and transfer to a large roasting pan. Top with remaining 3 sprigs of rosemary and thyme. Place lamb on top of vegetables in roasting pan; drizzle with olive oil and season with salt and pepper.
- Transfer roasting pan to oven and roast for 10 minutes. Reduce heat to 350 degrees and continue cooking until lamb reaches 125 to 130 degrees on a meat thermometer for medium-rare, about 1 hour more. Remove from oven and let stand for 20 minutes before slicing against the grain. Serve with vegetables.
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