Kitchen of Light by Andreas Viestad

Author:Andreas Viestad [Viestad, Andreas]
Language: eng
Format: epub
Publisher: Artisan
Published: 2014-03-03T16:00:00+00:00

Rosemary-and-Garlic-Marinated Leg of Lamb with Roasted Garlic

THIS IS A CLASSIC WAY OF PREPARING A LEG OF LAMB. I AM ALWAYS SURPRISED JUST HOW MUCH GARLIC YOU CAN USE WITHOUT ITS BEING OVERPOWERING—IN THIS CASE, ONE WHOLE HEAD PER PERSON. IT IS VITAL THAT THE GARLIC BE RELATIVELY YOUNG, WITH NO TRACE OF GREEN SHOOTS.

SERVES 8

One 6-pound bone-in leg of lamb

2 tablespoons fine sea salt

¼ cup finely chopped fresh rosemary

5 garlic cloves, minced

½ cup olive oil

3 tablespoons fresh lemon juice

8 heads of garlic

Rub the leg of lamb with the salt. In a food processor, combine the rosemary, garlic, olive oil, and lemon juice and pulse until you have a smooth puree. Press the rosemary mixture through a metal sieve with the back of a spoon. Place the lamb in a baking dish and pour the marinade over. Let marinate overnight. Let stand at room temperature for 2 hours before roasting. (It is easier to get good, even results when the meat is not cold.)

Preheat the oven to 400°F.

To roast, insert a meat thermometer, if you have one, into the thickest part of the meat; make sure it does not touch the bone. Place the leg of lamb in a roasting pan and roast in the middle of the oven for 15 minutes. Reduce the heat to 350°F and place the heads of garlic around the meat. Roast for 1 hour and 15 minutes, or until the meat thermometer (or an instant-read thermometer) registers 145°F. Transfer the meat to a carving board and let rest, uncovered, for at least 30 minutes. Turn off the oven and leave the garlic inside to keep warm.

Cut the heads of garlic in half with a sharp knife. Carve the meat and place it on a large warm serving platter, along with the garlic. Serve immediately, providing a small spoon for each person to scoop out the roasted garlic.

Serve with Brussels Sprouts with Lemon and Parsley (page 234) and Potato Gratin with Parsnips and Rutabaga (page 72), or just the roasted root vegetables from the recipe for Glazed Leg of Lamb (page 160).

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