Pesach Roasted Lamb
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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
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Directions
- Preheat oven to 400F
- 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.
- Make multiple incisions in the lamb meat and push the garlic-rosemary paste into slits.
- Rub the leg of the lamb with salt, pepper, and olive oil.
- Put the lamb in a roasting pan and cook for approximately 30 minutes to brown the exterior.
- 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.
- Remove from oven then place on a cutting board and allow to rest for 15 minutes.
- Deglaze pan with remaining 3/4 of wine. Cook until sauce is desired thickness and pour in a serving bowl or gravy boat.
- Slice lamb and serve with sauce.
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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.