1 leg of lamb, bone in (approximately 6 lbs)
1/4 cup fresh lemon juice
1 tablespoon finely ground sea salt
2 teaspoons coarsely ground black pepper
8 cloves garlic, minced
3 tablespoons chopped fresh rosemary leaves
1/3 cup fresh rosemary
1/3 cup fresh chives
1/3 cup fresh parsley
2 cups diced onions
2 cups chicken stock
1 cup good red wine
Preheat oven to 400 F.
Evenly rub leg of lamb with with lemon juice. Season lamb with salt and pepper. Rub garlic and rosemary over the surface of the meat. Place lamb into roasting pan and roast for 30 minutes.
Decrease cooking temperature to 350 F and cook for an additional 1 hour longer for medium rare. The center of the roast should reach 145 to 150 F. Allow meat to rest for 15 to 20 minutes before cutting.
In a saucepan, combine roasting pan drippings, herbs, onions, chicken stock and wine. Cook over high heat, until sauce thickens. If desired, strain before serving. Carve lamb into slices and drizzle with sauce.
Adapted from Emeril Lagasse, Food Network
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