Garlic and Rosemary Leg of Lamb

For those that do not have a lot of experience cooking with American Lamb, determining when it is done is the biggest challenge. An overcooked rack of lamb is an expensive mistake and carving into an undercooked roast can be an embarrassment at a dinner party. Do not rely on guesswork—a good meat thermometer will provide reliable results. DO NOT cut into a roast or chop to check doneness. Use an instant read thermometer to give you a quick, accurate reading. Learn how to make this delicious Garlic and Rosemary Leg of Lamb recipe. If you are in the Orange County area, please stop by El Toro Meats and pick up our finest leg of lamb! We carry one of the Largest and Freshest Seafood Selections in Orange County. Give us a call to special order @ 949.855.0215 and visit our website @ www.eltoromeats.com to enter our online drawing and win a $100 gourmet gift basket.

Garlic and Rosemary Leg of Lamb

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.

El Toro Meats, only offering hormone-free meat “because we care about your family”.  Happy cooking from Bob, Bobby, and the gang at El Toro Meats, in business since 1980.  Give us a call to special order @ 949.855.0215 and visit our website @ www.eltoromeats.com to enter our online drawing and win a $100 gourmet gift basket.