Recipe courtesy of Patti LaBelle
Print
Roasted Leg of Lamb with Rosemary-Lemon Rub
Total:
2 hr 25 min
Active:
15 min
Yield:
10 servings
Level:
Easy
Total:
2 hr 25 min
Active:
15 min
Yield:
10 servings
Level:
Easy

Ingredients

  • 2 tablespoons chopped fresh rosemary
  • 3/4 teaspoon salt 
  • 1/4 teaspoon cayenne
  • 1/4 teaspoon ground black pepper 
  • 2 lemons, zested 
  • One 6- to 7-pound lamb leg, boned and tied
  • 10 cloves garlic, halved
  • 2 tablespoons olive oil 
  • 2 cups dry white wine 

Directions

In a medium bowl combine the rosemary, salt, cayenne, black pepper and lemon zest; mix well and set aside.

Set a rack in the middle of the oven and preheat the oven to 350 degrees F.

Place the lamb on a rack set in a roasting pan. Using a sharp knife, cut 20 slits into the lamb, and stuff each hole with a piece of garlic. Coat the lamb with olive oil and then sprinkle the spice blend mixture all over. Pour the wine into the bottom of the pan and cover with foil.

Cook the lamb until the internal temperature is 130 to 140 degrees F for medium rare, 2 hours.

Rest the lamb for 10 minutes, then slice into 1/2-inch slices to serve.

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