My F&W
quick save (...)
Roast Leg of Lamb with Rosemary
© Amy Neunsinger

Roast Leg of Lamb with Rosemary

  • ACTIVE: 45 MIN
  • TOTAL TIME: 2 HRS 30 MIN
  • SERVINGS: 6 to 8

Celebrity chef Curtis Stone makes easy work of a leg of lamb, starting with it at room temperature, roasting it with fragrant rosemary and garlic and serving it with an easy pan sauce.

  1. One 4 1/2-pound semi-boneless leg of lamb, at room temperature (shank end, hip bone removed)
  2. Kosher salt
  3. Freshly ground pepper
  4. 3 tablespoons extra-virgin olive oil
  5. 2 tablespoons finely grated lemon zest
  6. 4 garlic cloves, minced
  7. 20 large rosemary sprigs
  8. 1/2 cup red wine vinegar
  9. 1/2 cup water
  10. 2 tablespoons turbinado sugar
  11. 1 cup lightly packed mint leaves
  1. Preheat the oven to 350°. Season the lamb all over with salt and pepper. In a very large, deep skillet, heat 2 tablespoons of the olive oil until shimmering. Add the lamb and cook over moderately high heat, turning occasionally, until browned all over, about 12 minutes. Transfer to a plate.
  2. In a small bowl, whisk the lemon zest with the garlic and remaining 1 tablespoon of olive oil. Rub the mixture all over the lamb.
  3. Arrange nine long pieces of kitchen string crosswise on a large rimmed baking sheet, 1 inch apart. Arrange 10 rosemary sprigs across the string and set the lamb on top. Cover with the remaining rosemary, then pull up each piece of string and tie tightly to secure the rosemary and form a neat roast.
  4. Roast the lamb on the baking sheet for about 1 hour and 20 minutes, until an instant-read thermometer inserted in the thickest part of the meat registers 130°. Transfer the lamb to a carving board and let rest for 30 minutes.
  5. Meanwhile, in a small saucepan, bring the vinegar, water and sugar just to a simmer, stirring to dissolve the sugar. Remove from the heat, add the mint leaves and let stand for 30 minutes. Season the sauce with salt.
  6. Untie the lamb and discard the rosemary sprigs. Carve the lamb and serve with the mint sauce.

Suggested Pairing

Serve this beautiful lamb with a bold red wine from Stone's native Australia.

YOU MIGHT ALSO LIKE

Ratings

Average Rating

(0)

Comments

Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    advertisement
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.
    advertisement

    Tune in on Wednesdays at 10PM ET for Top Chef: Boston, the 12th season of Bravo's Emmy-Award winning, hit reality series.

    Already looking forward to next year (June 19-21, 2015)? Relive your favorite moments from the culinary world's most sensational weekend in the Rocky Mountains.