Roasted Leg of Lamb
1 - 7 pound leg of lamb, far trimmed to 1/4 inch
4 garlic cloves
2 tablespoons fresh rosemary, minced
1 tablespoon sea salt
½ teaspoon black pepper
3 tablespoons olive oil
Optional, 1/4 cup beef broth or red wine
1. Preheat oven to 350°F.
2. Pat lamb dry and place onto oiled roasting pan. Score fat by making 40 shallow cuts all over with tip of a sharp knife. Press a Roasted Garlic Slice into each slit.
3. Mince fresh garlic and rosemary, then add to a small bowl. Stir in the salt, pepper and olive oil to create a coarse paste. Rub all over lamb. Let sit at room temperature for 30 minutes to 1 hour.
4. Roast the lamb uncovered for 1 1/2 to 1 3/4 hours or until a instant read thermometer inserted 2 inches into the thickest part of the meat (do not touch the bone) registers 130°F. This is medium rare. Transfer to a cutting board and let rest for 20-30 minutes. The internal temperature will continue to rise while resting.
5. Optional, If you want to make sauce or gravy from the drippings, place the roasting pan directly over the stove stop. Over medium-high heat add beef broth or red wine to the pan to deglaze. Stir to scrape up the brown bits, about 3 minutes. Season with salt and pepper to taste.