Recipes Ingredients Meat & Poultry Lamb Recipes Roast Leg of Lamb with Garlic 3.7 (17) By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on January 21, 2021 Print Share Share Tweet Pin Email Prep Time: 10 mins Total Time: 2 hrs 10 mins Servings: 12 Enjoy this roast leg of lamb with garlic for a delicious Easter dinner main. Pair it with some asparagus to add some springtime vegetables to the mix. Ingredients ½ cup olive oil 10 cloves garlic Coarse salt and freshly ground pepper 1 leg of lamb, boned, rolled and tied (about 7 pounds) 1 cup dry red wine 1 cup homemade chicken stock, or canned low-sodium chicken stock Directions Preheat oven to 400 degrees. In a blender, combine the oil, garlic, 1 tablespoon salt, and 1 teaspoon pepper. Blend until smooth and emulsified, scraping down the sides as needed. Place the lamb, fat side up, on a rack set in 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. Pour wine or 1 cup water into the roasting pan in which the lamb was cooked. Place over medium heat, and scrape up browned bits from bottom of pan. Add stock and 1/2 teaspoon salt, and bring to a simmer. Cook, stirring, until liquid has reduced to 1 1/2 cups, about 10 minutes. Skim fat from surface, as needed. Slice lamb just before serving. Strain sauce into a gravy boat, serve hot with lamb. Print