The Best Leg
Yield: 6 to 8 servings
One 4 1/2 pound leg of lamb
4 garlic cloves, thinly sliced
8 bunches rosemary*
Coarse salt and coarsely ground black pepper to taste
off any excess fat from the meat. Make 1-inch slits all over
the meat and insert the garlic slices. Rub the lamb well with
olive oil and coat heavily with salt and pepper. Wrap securely
with plastic wrap and set aside for several hours or refrigerate
the oven to 500°F. Heat an ovenproof skillet or heavy
pan large enough for the lamb to fit in comfortably and brown
on all sides. Remove the lamb to a platter and pour off all
but 1 tablespoon of fat. Cover the bottom of pan with rosemary
and place the lamb on top. Rub and cover the lamb with more
in the preheated oven. After 20 minutes turn the heat down
to 375°F. Roast for another 40 minutes. Remove the pan
from the oven.
ready to serve, take outside, carefully ignite the rosemary
on top of the lamb, and allow it to burn itself out. Be sure
you have a tight fitting lid handy to extinguish the flames.
Brush off the woody stems. The charred rosemary imparts even
more flavor to the lamb. Let it rest 10 to 15 minutes and
transfer to a serving platter.
fresh rosemary is unavailable, soak 3 ounces of dried rosemary
in water for 30 minutes. Drain. Pat wet rosemary on the lamb
before placing it in the oven. Do not attempt to flame it.
Reproduced by permission from Warner Books.
Mark Peel & Nancy Silverton at Home:
Two Chefs Cook for Family and Friends
© 1994 by Mark Peel & Nancy Silverton. All rights reserved