| Level: | Easy |
| Total: | 2 hr |
| Prep: | 10 min |
| Inactive: | 20 min |
| Cook: | 1 hr 30 min |
| Yield: | 6 to 8 servings |
Ingredients
- 1/3 cup extra-virgin olive oil
- 3 tablespoons roughly chopped fresh rosemary, plus more for garnish
- 1 tablespoon kosher salt
- 1 tablespoon freshly ground black pepper
- 5 cloves garlic
- Juice and zest of 1 lemon, plus more for garnish
- One 6 to 7-pound leg of lamb, bone in
- Arugula salad, for serving
Instructions
- Heat your wood-fired oven 2 hours before cooking. You want it to be a medium-high heat, about 400 degrees F.
- Add the olive oil, rosemary, salt, pepper, garlic, lemon juice and zest in a mortar and pestle and smash until it reaches a paste. Place the lamb on a sheet tray and rub the paste all over the lamb, getting into every inch of space. If time allows, you can marinate the lamb for at least 4 hours or overnight.
- Place the lamb on a sheet tray or roasting pan outfitted with a wire rack. Put in the oven and roast until the lamb reaches an internal temperature of 145 degrees F, about 1 1/2 hours.
- Allow the lamb to rest for 20 minutes for the juices to redistribute before carving. Carve against the grain, using the bone as a handle. Place the slices on a platter and garnish with rosemary sprigs and lemon zest. Serve with a simple arugula salad.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 691 |
| Total Fat | 51 g |
| Saturated Fat | 19 g |
| Carbohydrates | 2 g |
| Dietary Fiber | 1 g |
| Sugar | 0 g |
| Protein | 54 g |
| Cholesterol | 195 mg |
| Sodium | 874 mg |
| Serving Size | 1 of 8 servings |
| Calories | 691 |
| Total Fat | 51 g |
| Saturated Fat | 19 g |
| Carbohydrates | 2 g |
| Dietary Fiber | 1 g |
| Sugar | 0 g |
| Protein | 54 g |
| Cholesterol | 195 mg |
| Sodium | 874 mg |
Reviews
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