Food Network: Rosemary and Garlic Roast Leg of Lamb

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Rosemary and Garlic Roast Leg of Lamb
Recipe courtesy Emeril Lagasse, 2004

Ingredients
1 leg of lamb, bone in (about 6 to 7 1/2 pounds)
1/4 cup fresh lemon juice
8 cloves garlic, minced
3 tablespoons chopped fresh rosemary leaves
1 tablespoon salt
2 teaspoons coarsely ground black pepper

Sauce:
1 cup chopped fresh herbs (combination of rosemary, chives, and parsley)
2 cups diced onions
2 cups chicken stock

1 cup red wine

Directions
Preheat the oven to 400 degrees F.

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 F 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 degrees F to 150 degrees F (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.