Grilled or roasted lamb is a very simple, very easy, very delicious, it could be a little bit intimidating before but it really isn’t at all. The ingredients you need are a very few basics, we use a semi-boneless leg of lamb, some fresh rosemary, cloves of garlic, lemon, salt and pepper and a little bit of olive oil. The first thing to do is take a paring knife and make slits on the labs and in those slits, you are going to out in a piece of garlic and a piece of rosemary, you are going to do this all over the surface of the lamb.
At this point, your oven will be preheated to 425 degrees and put that in a roasting dish with a rack over the top so that all the fats become dripped down and the. Rud the lamb with lemon because the lamb has more of a distinctive flavor then take a small drizzle of olive oil then generously season with lots of salt and pepper. For the size of the lamb that we are using, about 4 pounds, stick into the oven for 30 minutes then turn the heat down to 350 degrees and then let it cook for an additional hour or so, it could take a little bit longer. Once the lamb is well grilled, take it off the oven and loosely tent it on a board and prepare a little gravy.
Add in a glass of wine on the baking rack which contained the oil then it that into the oven which is still at 350 degrees for about 10 to 15 minutes for the juice to get really nice. Then you are going to sort out the juice from the lamb and the wine at all gets mixed together really well. Add in some rosemary then place it in the oven for 15 minutes and it will have thickened with lots of flavor from the little bits from the bottom of the pan.
- 1 4-lb Bone-in Leg of Lamb
- 6 Cloves of Garlic, peeled and sliced
- 2 Sprigs of Rosemary leaves picked off the stem
- 1/2 of a Lemon
- Lots of Salt and Black Pepper
- About 1 cup of White Wine
- Preheat the oven to 425 degrees. Place a rack in a large roasting pan and set aside.
- Make little slits all over the lamb and stuff each one with a few rosemary leaves and a slice of garlic.
- Rub the whole surface of the lamb with the halved lemon and season generously with the salt and pepper.
- Pop the lamb in the oven and roast it for 30 minutes.
- Turn the heat down to 350 and continue roasting the lamb for an additional hour or so or until the meat reaches the desired temperature. I prefer my lamb cooked to medium temperature, about 150 degrees.
- Remove the lamb onto a plate and discard the drippings from the roasting pan.
- Add the wine to the roasting pan along with a few more rosemary leaves.
- Pop the wine mixture in the oven for about 10 minutes or until it’s reduced and thickened a bit.
- To serve, slice your lamb thinly and spoon the sauce over the top.