Impress guests—or just your family—with this easy yet looks-like-you-went-to-a-lot-of-trouble leg of lamb.
Instructions
Step 1: Trim fat Trim the excess fat from your leg of lamb and place it into a roasting pan, fat side up.
TIP: If possible, purchase your lamb from a local farm or farmer’s market. It will likely have a more distinct and clean flavor.
Step 2: Mince garlic Mince the garlic as finely as possible.
Step 3: Mix seasonings Mix the oil, garlic, rosemary, salt, and pepper in a small bowl, and then rub the mixture all over the lamb. Let the lamb sit for 15 to 30 minutes.
TIP: Feel free to add any other herbs you like to this recipe.
Step 4: Preheat oven Preheat the oven to 350°.
Step 5: Roast the lamb Put the lamb in the oven and let it roast for about an hour and a half—or until your meat thermometer reads 130° (or medium rare).
TIP: Baste the lamb with its own juices every 20 minutes.
Step 6: Let sit Remove the lamb from the oven and let it sit for 15 minutes.
Step 7: Move lamb Remove the lamb from the pan and put it onto a cutting board.
Step 8: Make au jus Spoon off fat from the roasting pan, then add the wine and boil it over medium heat for about a minute.
Step 9: Serve Carve the lamb and serve it with the juices and mint jelly.
FACT: Lamb became the traditional Easter dinner for the Pope during the Middle Ages.
