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7/16/2025, 3:03:39 AM
>>21470095
My favorite way to do a 4lb/2kg leg of lamb is first lightly salt and refrigerate for 2 days.
Then poke holes a couple inches apart with a paring knife and in each hole insert a halved garlic clove, an anchovy filet, and a sprig of rosemary.
Then rub the entire thing down with a puree of garlic, dijon, butter, and ground coriander seed. Sprinkle with generous cracked black pepper and pour a half bottle of pinot grigio around the roasting pan.
Roast at 425F/220C for 20 mins, then turn down to 350F/180C for another hour, basting with the pan juices every 10 minutes. Rest 20 mins. Serve with roasted baby eggplants and rice pilaf.
My favorite way to do a 4lb/2kg leg of lamb is first lightly salt and refrigerate for 2 days.
Then poke holes a couple inches apart with a paring knife and in each hole insert a halved garlic clove, an anchovy filet, and a sprig of rosemary.
Then rub the entire thing down with a puree of garlic, dijon, butter, and ground coriander seed. Sprinkle with generous cracked black pepper and pour a half bottle of pinot grigio around the roasting pan.
Roast at 425F/220C for 20 mins, then turn down to 350F/180C for another hour, basting with the pan juices every 10 minutes. Rest 20 mins. Serve with roasted baby eggplants and rice pilaf.
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