Because a bone-in leg of lamb requires no basting and cooks in less than 2 hours, it is an ideal cut for grill roasting and is an easy main course for company. Before roasting, the leg is salted and allowed to rest in the refrigerator for at least 24 hours to develop flavor. Garlic slivers pushed into the meat and a savory rub of rosemary, juniper berries and pepper enhance the taste. The rosemary in the rich brown sauce echoes the herb in the rub. Ask your butcher to remove the hipbone and tailbone for easier carving, but do not have him or her crack the shank, as it provides a convenient handle for holding the roast while carving.
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