Garlic and Rosemary Leg of Lamb Recipe
This Garlic and Rosemary Leg of Lamb recipe is a very easy and flavorful recipe. The total cooking time is roughly 2-hours, and it produces very tender lamb that is accentuated by the garlic and rosemary.
1 7-pound semi-boneless leg of lamb.
4 garlic cloves
1 tablespoon Kosher salt
2 tablespoons chopped fresh rosemary
1/2 teaspoon black pepper
1/4 cup dry red wine
1. Trim the fat on the lamb, leaving 1/4″.
2. Pat the lamb dry with paper towels and score the fat by making shallow cuts with the tip of a sharp knife.
3. Use a mortar and pestle and pound the garlic and salt to a paste.
4. Stir in rosemary and pepper.
5. Put lamb in a lightly oiled roasting pan.
6. Rub the paste all over the lamb and let is stand at room temperature for 30-minutes.
7. Preheat the oven to 350 degrees Fahrenheit.
8. Roast lamb in oven until a thermometer registers 130 degrees Fahrenheit (approximately 1.5 hours to 1 hour 45 minutes.)
9. Transfer the lamb to a cutting board and let it rest for 15-25 minutes (the internal temperature will rise to 140 degrees Fahrenheit for medium-rare.)
10. Add the wine to the pan and deglaze by boiling over moderately high heat for 1-minute (ensuring to scrape up brown bits.)
11. Season pan juices with salt and pepper and serve with the lamb.
We preface all of our wine pairing suggestions by letting you know that it’s really a matter of personal taste. While we do offer our opinions and why we selected a specific varietal, there is no right or wrong answer when pairing a wine with your dinner.
Pinot Noir Wine
This Garlic and Rosemary Leg of Lamb recipe is very robust and flavorful. Given the fact that lamb can be rich, I would pair it with a nice light Pinot Noir. Pinot Noir wines are generally lighter red wines without much oak. I feel that the dark cherry, unoaked flavors of a Pinot Noir would compliment the bold flavors of the lamb, garlic and rosemary. Follow the link to our wine review site to find our favorite Pinot Noir wines-LetsHaveWine.com