Roasted leg of lamb by Magnus Nordlander
If you happen to find yourself with half a leg of lamb (as I have no doubt you often do), this is an excellent way to prepare it.
My roast was bone in, but bone out works as well.
Ingredients for 6 servings
- 1/2 leg of lamb
- 1 rosemary sprig, chopped fine
- 3 garlic cloves, quartered
- canola oil
- salt
- black pepper, freshly ground
Instructions
Cut a few slits into the meat and stuff them with the chopped rosemary and garlic. Rub the meat with some oil, salt and pepper. Put the meat in a dutch oven, and sear over high heat.
Once seared, either reduce the heat or put the dutch oven in a 345°F. Cook until the meat reaches 140°F. Remove the meat from the dutch oven, and allow it to rest for 10 minutes before slicing.
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