Ingredients :
- 1/3 c EVOO
- 3 T fresh rosemary (roughly chopped, +garnish)
- 1 T kosher salt
- 1 T freshly ground black pepper
- 5 cloves garlic
- 1 lemon (zested, juiced, +garnish)
- 6-7 lb leg of lamb (bone-in)
- Arugula salad
Method :
- Heat wood-fired oven 2 hrs before cooking to med-hi heat, 400°F.
- Add olive oil, rosemary, salt, pepper, garlic, lemon juice and zest to mortar and pestle and smash until paste-like. Place lamb on sheet tray and rub paste all-over thoroughly. Marinate at least 4 hrs or overnight.
- Place lamb on sheet tray or roasting pan with wire rack. Put in oven and roast until lamb reaches internal temp of 145°F, 1 1/2 hrs.
- Allow lamb to rest 20 min. Carve against grain using bone as handle. Place slices on platter and garnish with rosemary sprigs and lemon zest.
- Serve with Arugula salad.
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