Pesach Roasted Lamb with Varsano Variations

Pesach Roasted Lamb

  • Ingredients

    • 1 (5 1/2- to 6-pound) rolled boned leg of lamb
    • 6 Springs of fresh rosemary
    • 8 cloves of garlic
    • 1/4 cup olive oil
    • 1 1/2 cups of dry red wine
    • 1/2 cup water
    • Salt and pepper to taste
  • Directions

    1. Preheat oven to 400F
    2. Remove leaves from 3 springs of rosemary and add to a food processor.  Add garlic, salt, pepper, and olive oil, then pulse until the mixture turns into a paste-like consistency.
    3. Make multiple incisions in the lamb meat and push the garlic-rosemary paste into slits.
    4. Rub the leg of the lamb with salt, pepper, and olive oil.
    5. Put the lamb in a roasting pan and cook for approximately 30 minutes to brown the exterior.
    6. Reduce heat to 325F and roast for another 2 hours or until the internal temperature is 145F for medium rare. Baste often with 1/2 cup water and 3/4 cup of wine mixture, plus lamb fat droppings on the bottom of the pan.
    7. Remove from oven then place on a cutting board and allow to rest for 15 minutes.
    8. Deglaze pan with remaining 3/4 of wine. Cook until sauce is desired thickness and pour in a serving bowl or gravy boat.
    9. Slice lamb and serve with sauce.
  • Varsano Variations

    • Add whole garlic cloves into incisions in the lamb
    • Add garlic powder and onion powder to rub for the outside of the leg of lamb.
    • Reserve some garlic-rosemary paste. Add a little flour to pan dropping after the lamb is removed. Cook for 3 minutes while stirring often. Add remaining garlic-rosemary paste, then add wine, and cook until sauce is thick gravy.