Roast Leg of Lamb with Rosemary & Garlic
Serve with St. Supéry Élu
Here is a recipe that will feed a crowd. If you are not in the mood for a BBQ you can roast the lamb in a 375- degree oven. (Brown it on all sides first if you are roasting it)
3 to 5 pound boneless leg of lamb
- butterflied (ask butcher to do)
4 large sprigs of rosemary – leaves stripped from the stem
15 large cloves of garlic – peeled
½ cup extra virgin olive oil
Salt and freshly ground pepper
Combine the olive oil, garlic and rosemary in a food processor and process until it resembles a paste. Lay out the lamb and rub the meat with the garlic/rosemary mixture. Roll up the lamb, tie with kitchen twine and refrigerate for at least 3 hours or overnight.
Prepare a charcoal or gas grill. Season the lamb liberally with salt & pepper and cook over medium heat until the internal temperature of the lamb is 130 degrees (for medium rare). Let the meat rest for 15 minutes to allow the juices to redistribute before slicing. Serve with roasted potatoes and fresh vegetables.
Serves 6 - 8