Recipes

Roast Leg of Lamb with Rosemary

Name: Roast Leg of Lamb with Rosemary
Total time: 150 min
Ingredients: One 4 1/2-pound semi-boneless leg of lamb, at room temperature (shank end, hip bone removed); Kosher salt; Freshly ground pepper; 3 tablespoons extra-virgin olive oil; 2 tablespoons finely grated lemon zest; 4 garlic cloves, minced; 20 large rosemary sprigs; 1/2 cup red wine vinegar; 1/2 cup water; 2 tablespoons turbinado sugar; 1 cup lightly packed mint leaves

1 Review

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. Slideshow: Leg of Lamb Recipes

By Curtis Stone

Updated on February 28, 2014

Roast Leg of Lamb with Rosemary — Chef Curtis Stone serves this incredible lamb with an easy mint sauce. Photo: © Amy Neunsinger

Active Time:

45 mins

Total Time:

2 hrs 30 mins

Yield:

6 to 8

Ingredients

One 4 1/2-pound semi-boneless leg of lamb, at room temperature (shank end, hip bone removed)
Kosher salt
Freshly ground pepper
3 tablespoons extra-virgin olive oil
2 tablespoons finely grated lemon zest
4 garlic cloves, minced
20 large rosemary sprigs
1/2 cup red wine vinegar
1/2 cup water
2 tablespoons turbinado sugar
1 cup lightly packed mint leaves

Directions

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.
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.
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.
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.
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.
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.