1Leg of lamb – bone inyes takes a little longer to cook, but the flavor is better
40Clovesgarlic
1Cupolive oil
¼Cupfresh rosemary
Juice from 3 lemons
Kosher salt
Cracked black pepper
Instructions
With a paring knife, insert garlic into lamb. Vary depth of slits. Do this on both sides of leg until all garlic is inserted. Don’t worry. This won’t be garlicky, but if cooked until medium – medium-rare, the garlic will slowly roast and the flavor is amazing. Rub leg with olive oil, salt and pepper. Sprinkle with chopped rosemary and lemon juice. Roast at 350° until it reaches 130°-135° on the meat thermometer – approximately 2 ½ -3 hours, depending on your oven. Use a thermometer to monitor. Let rest 10-15 minutes before carving.
While meat is resting, degrease roasting pan. Deglaze with 1 cup red wine. Reduce by half, scraping bottom of pan with wooden spoon. Add 3 cups veal stock. Reduce. Serve as lamb jus.