Roasted Leg of lamb perfect for the holidays
Roast Boneless Leg of Lamb with Rosemary Red Wine & Roasted Garlic Sauce
Serves: 12
4 garlic cloves, minced
¼ cup chopped fresh rosemary
¼ cup olive oil
1 tablespoon kosher salt
1 teaspoon cracked black pepper
6-pound bone-in leg of lamb
1 whole bulb garlic (12-14 cloves )
2 cups veal or beef stock
1 cup DRY red wine
2 sprigs fresh rosemary
¼ cup chopped fresh parsley
¾ cup diced dried figs (optional)
1. Mix the minced garlic, chopped rosemary, oil, salt and pepper in a (LARGE BOWL- or Jumbo Ziploc). Add the lamb and turn to coat. Cover and refrigerate for 1 hour (OR OVERNIGHT)
2. Heat the oven to 450°F. Remove the lamb from the marinade and place on a rack in a roasting pan. Pour the marinade into the bottom of the roasting pan and stir in 1 cup water. Cut off the top of the garlic bulb and place onto a square of heavy-duty aluminum foil. Drizzle the garlic with additional olive oil. Fold the foil to enclose the garlic and place the bundle onto the rack next to the lamb.
3. Roast for 30 minutes. Reduce the oven temperature to 325°F. Continue to cook garlic 30 minutes before checking to see if done, then remove from the oven, cloves will be soft.
4. Roast for another 2-2 ¼ hours or until the internal temperature of the lamb reaches 140°F. for medium-rare or until desired doneness, adding more water to the bottom of the pan (about 2 cups) about halfway through the cooking time. Remove the lamb to a cutting board, cover and let stand for at least 15 minutes before slicing. Reserve the pan drippings and spoon off any fat.
5. Heat the stock, wine and rosemary sprig and figs in a 3 qt. saucepan over TEMP to a boil. Reduce the heat to medium. Cook for 20 minutes or until the mixture is reduced to about 1 ½ cups. Stir in the reserved pan drippings and heat to a boil over high heat.. Reduce the heat to medium. Cook for until the mixture is reduced to 2 ½ cups . Stir in the roasted garlic and parsley. serve with the lamb.
