Roasted Lamb with Garlic & Rosemary

This. Was. Awesome.

I picked the leg up at our local farmers market from SuDan Farm. It was ridiculously reasonable, super juicy, and some of the best lamb I’ve eaten. It was just as good the next day cold, cut into bite sized pieces, and served with Pecorino and Muenster cheeses, grape tomatoes, and cucumbers.

Make the sauce. You have to make the sauce.

Inspiration: Food Network

Ingredients

• 4lb bone-in leg of lamb
• 8 cloves of garlic cut in half
• 2 tablespoons fresh rosemary, chopped
• 1-2 tablespoons olive oil
• salt
• fresh cracked pepper
• 1/2 cup fresh chives and rosemary, chopped
• 1 cup chicken stock
• 1/4 cup port
• 1 cup onion, diced

Preparation

Try to do this as early as possible [I did it in the late morning] — wash the lamb and towel it off. Place it on a roasting pan. Drizzle olive oil all over the lamb, using your hands to rub it over every nook and cranny. Take a knife and cut slits into the lamb all over. Stuff these slits with cloves of garlic. Season with salt and fresh cracked pepper all over. Sprinkle all sides with the 2 tablespoons of chopped rosemary. Let it sit in the fridge until it’s time to roast.

Bring it out of the fridge as you preheat the oven to 400°. Place the roast in the oven for 20 minutes. Reduce the oven temperature to 350° and let it roast for another 45-60 minutes until the internal temperature reads 140-145° for a nice medium rare. Let it go longer if you want it more done.

Remove it from the oven and place the meat on a cutting board or a baking pan, and tent it with foil for 10-15 minutes. Place the roasting pan onto the stove on medium high heat. add the onion and remaining herbs, stirring to soak up the juices from the lamb. Add the chicken stock and port, stirring occasionally while it cooks down. Drizzle this sauce on the lamb, any mashed potatoes you make, or spoon it directly into your mouth.