Sunday, April 3, 2011

Garlic and Rosemary Roasted Leg of Lamb

  Garlic and Rosemary Roasted Leg of Lamb
6 - 8 Servings

1 (6-pound) leg of lamb, trimmed and tied
6 large garlic cloves
2 sprigs fresh rosemary leaves, chopped
½ teaspoon sea salt
1 teaspoon black pepper
1 tablespoon olive oil

Preheat grill to high

Place garlic, rosemary, salt, pepper, and olive oil. in a food processor and process until the garlic and rosemary are finely minced.
Thoroughly coat the top and sides of the lamb with the mixture.
Allow to sit at room temperature 30 – 60 minutes.
Place the lamb, skin side down, on the grill. Grill until the skin side is golden brown, then turn the lamb over, and reduce the heat of the grill to medium so that the grill maintains a constant temperature of 350 degrees F.
Continue grilling until a thermometer inserted deep into the meat reaches a temperature of 145 degrees F for medium-rare doneness, about 1¼  to 1½  hours.
Remove lamb from grill, cover with foil, and let rest for 10 minutes. Slice the meat on the bias into ¼ inch thick slices.

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