Roasted Leg of Lamb with Rosemary Crust

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Roasted Leg of Lamb with Rosemary Crust - SAVOIR FAIRE by enrilemoine
This recipe is not mine. It’s a joint venture with mi compadre Daniel Belaid. I know when he sees it, he will say it’s mine, but no one other than a French, a born and raised Parisian to be precise, can cook a leg of lamb (or two) to perfection out of nothing.
Roasted Leg of Lamb with Rosemary Crust - SAVOIR FAIRE by enrilemoineThe truth is I the herb crust and when asked what kind of herbs? I answered “thyme and rosemary.” As we were not in my kitchen, we turn to what he had: fresh rosemary.
Roasted Leg of Lamb with Rosemary Crust - SAVOIR FAIRE by enrilemoineDaniel was the one putting the whole garlic cloves.
Roasted Leg of Lamb with Rosemary Crust - SAVOIR FAIRE by enrilemoineThe rest was to let the aroma and flavor of rosemary to infuse the flesh that remains moist because we covered with foil while roasting it.
Roasted Leg of Lamb with Rosemary Crust - SAVOIR FAIRE by enrilemoineOnly during the last 3-5 minutes the lam was uncovered so the crust would be a crust. Hope you like our recipe (my buddy and me). To me it seems perfect for this Easter.
Roasted Leg of Lamb with Rosemary Crust - SAVOIR FAIRE by enrilemoine
Roasted leg of lamb with rosemary crust - SAVOIR FAIRE by enrilemoine
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Roasted Leg of Lamb with Rosemary Crust

This roasted leg of lamb with a rosemary crust is as easy to make as flavorful. It's perfect for Easter lunch-
Prep Time15 mins
Cook Time1 hr 30 mins
Total Time1 hr 45 mins
Servings: 12

Ingredients

  • 2 legs of lamb boneless about 6 pounds each
  • 12 cloves of peeled garlic divided
  • 2 tablespoons good olive oil divided
  • Coarse sea salt
  • Freshly ground black pepper
  • 4 tablespoons minced fresh rosemary leaves divided

Instructions

  • Preheat oven to 450ºF. Place rack in lower third of oven.
  • With a pairing knife make 6 incisions in each leg of lamb and insert a garlic clove in each.
  • Salt and pepper both legs.
  • Cover the outer leg of lamb with chopped rosemary.
  • Place the meat on a roaster tray covered with foil.
  • Sprinkle with olive oil, cover with foil and let the meat sit at room temperature for half an hour.
  • Roast for 1 hour 15-30 minutes until the meat reaches a temperature of 135°F (in case you want it rare), or 145°F (if you want it medium).
  • Remove the foil and broil for 3-5 minutes until meat is browned.
  • Remove from oven and place the meat on a platter. Cover with foil and let rest for about 15 minutes.
  • Cut with a non-serrated knife and serve warm.
Course: Main Course
Cuisine: Mediterranean
Author: Daniel Belaid

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Roasted leg of lamb with rosemary crust - SAVOIR FAIRE by enrilemoine

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