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Rosemary and Garlic Roast Leg of Lamb

Recipe Courtesy Emeril Lagasse, 2004
From: foodnetwork.com

Ingredients

  • 1 Leg of lamb, bone in
  • 1/4 Cup fresh lemon juice
  • 8 Cloves garlic, minced

Sauce

  • 1 Cup chopped fresh herbs (rosemary, chives, and parsley)
  • 2 Cups diced onions

  • 3 Tablespoons chopped fresh rosemary leaves
  • 1 Tablespoon salt
  • 2 Teaspoons coarsely ground black pepper


  • 2 Cups chicken stock
  • 1 Cup red wine

Directions

  • Preheat oven to 400 deg. F.
  • Using your hands, rub the lamb all over with lemon juice. Pat the garlic and rosemary evenly all over the surface of the meat.
  • Season the meat with salt and pepper and place the lamb in a roasting pan.
  • Place the lamb in the oven and roast for 30 min. Reduce the oven temperature to 350 deg. F and continue to cook for another hour for medium-rare, or until a meat thermometer inserted into the center of the roast registers 145-150 deg. F, (be careful that the thermometer does not touch the bone.)
  • Remove lamb from pan and allow to rest fir 10-15 min. 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 and fond.
  • Reduce over high heat until sauce consistency. Strain before serving, if desired.
  • Slice lamb and serve with sauce drizzled over the top.
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