ROAST LEG OF LAMB WITH ROSEMARY AND GARLIC
(Arrosto di Agnello alla Toscana)
Roasted meats are simple by definition, and in Tuscany they are not just simple, but pure and filled with flavor, too. Lamb is one of the Tuscans' favorite meats to roast. The seasonings in this recipe reflect the Tuscan countryside, with its wild rosemary and the aroma of garlic in the air. Though garlic is ever-present in the cooking, it is generally used in moderation so that it doesn't overpower the other flavors.
1 6- to 7-pound leg of lamb, trimmed of excess fat
2 tablespoons olive oil
2 tablespoons minced fresh rosemary
1 tablespoon finely grated lemon peel
1 garlic clove, minced
1/4 cup water
Fresh rosemary sprigs
Place lamb, fat side up, in large roasting pan. Sprinkle with salt. Mix oil, minced rosemary, lemon peel and garlic in bowl. Rub over lamb.
Preheat oven to 350°F. Roast lamb until thermometer inserted into thickest part registers 130°F for medium-rare, basting occasionally with pan juices, about 1hours. Transfer to platter. Tent loosely with foil; let stand for 15 minutes.
Spoon off fat from drippings in roasting pan; add 1/4 cup water to pan. Place on burner over medium heat. Add any lamb juices from platter. Bring to boil, scraping up browned bits on bottom of pan. Season with salt. Keep warm.
Cut lamb into thin slices; arrange on platter. Pour pan juices over. Garnish with rosemary sprigs.
Makes 8 servings.
Source Epicurious.com
http://www.epicurious.com/recipes/re...s/views/103437