Roasted Rosemary and Garlic-Infused Leg of Lamb
This recipe adapted from “Clodagh’s Kitchen Diaries” by Clodagh McKenna (Kyle, $27.95) is quick, simple and flavorful. Serve it with a zippy mint sauce made by whisking together 5 tablespoons minced fresh mint, 3 tablespoons white wine vinegar, 2 teaspoons sugar and 1 tablespoon hot water. Complete the meal with roasted potatoes and pan-fried asparagus. Lamb’s earthy sweetness is particularly well suited to the subtle flavors in a pinot noir from Oregon.
41/2-pound leg of spring lamb, at room temperature
Small bunch rosemary
3 garlic cloves, sliced
Sea salt and freshly ground pepper
Heat the oven to 400 degrees.
Put the lamb in a roasting pan and score the fat, then make several deep cuts across the top with a sharp knife. Push small pieces of rosemary, each about 2 inches long, and a slice of garlic into each incision. Rub a small amount of olive oil over the skin and season with salt and pepper.
Roast the lamb for 20 minutes. Reduce the temperature to 350 degrees and roast for an additional 1 hour for rare, 11/4 hours for medium or 11/2 hours for well done.
Set the lamb aside on a cutting board, tented with foil, for 15 minutes before carving. Makes 6 servings.
Per serving: 399 calories, 55% fat, 23 gm fat (10.9 sat fat, 9.5 gm mono fat) 145 mg cholesterol, 43.8 gm protein, 0 gm carbohydrates, 0 gm fiber, 108 mg sodium.