Rosemary And Garlic Roast Leg Of Lamb

Recipe Ingredients

1		Bone-in leg of lamb - (abt 6 to 7 1/2 lbs)
1/4 cup	59ml	Fresh lemon juice
8		Garlic cloves - minced
3 tablespoons	45ml	Chopped fresh rosemary leaves
1 tablespoon	15ml	Salt
2 teaspoons	10ml	Coarsely-ground black pepper
		Sauce
1 cup	146g / 5.1oz	Chopped fresh herbs
		= (combination of rosemary, chives, and
		Parsley)
2 cups	125g / 4.4oz	Diced onions
2 cups	474ml	Chicken stock
1 cup	237ml	Red wine

Recipe Instructions

Preheat the oven to 400 degrees.

Using your hands, rub the lamb all over with the lemon juice. Pat the garlic and rosemary evenly all over the surface of the meat. Season the meat with the salt and pepper and place the lamb in a roasting pan. Place the lamb in the oven and roast for 30 minutes.

Reduce the oven temperature to 350 degrees and continue to cook for about 1 hour longer for medium-rare, or until a meat thermometer inserted into the center of the roast registers about 145 to 150 degrees (be careful that the thermometer does not touch the bone.) Remove lamb from pan and allow to rest for 10 to 15 minutes before carving.

Position the roasting pan over your stove burners. Add mixed herbs and onions to pan, and stir to combine with pan drippings. Add chicken stock and wine to deglaze the pan, scraping the bottom with a wooden spoon to release any fond. Reduce over high heat until sauce consistency. Strain before serving, if desired. Slice lamb and serve with sauce drizzled over the top.

This recipe yields 6 to 8 servings.

Source:
ESSENCE OF EMERIL with Emeril Lagasse - (Show # EE-2E01) - from the TV FOOD NETWORK

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