Roast Leg of Lamb with Rosemary and Garlic (Arrosto di Agnello con Rosmarino e Aglio)
One 6 to 7-lb leg of lamb, trimmed of excess fat
2 tbs extra virgin olive oil
2 tbs minced fresh rosemary
1 tbs finely grated lemon peel
1 garlic clove, minced
1/4 cup water
Fresh rosemary sprigs
- Place lamb, fat side up, in large roasting pan. Sprinkle with salt.
Mix olive oil, minced rosemary, lemon peel and garlic in bowl.
- Rub over lamb.
Preheat oven to 350ï¿½ F.
Roast lamb until thermometer inserted into thickest part registers 130ï¿½ F for medium-rare, basting occasionally with pan juices, about 1 hour.
Transfer to platter. Tent loosely with foil; let stand for 15 minutes.
Spoon off fat from drippings in roasting pan; add 1/4 cup water to pan.
Place on burner over medium heat.
Add any lamb juices from platter. Bring to boil, scraping up browned bits on bottom of pan.
Season with salt. Keep warm.
Cut lamb into thin slices; arrange on platter.
Pour pan juices over. Garnish with rosemary sprigs. Makes 8 servings.