Leg of Lamb with Garlic and Rosemary
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.
Estimated Nutrition (whole recipe, rough)
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Lamb | 100g cooked | 294 |
| Beef | 100g cooked | 250 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Butter | 1 tbsp (14g) | 102 |
| Onion | 1 medium (110g) | 44 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Rosemary | 1 tsp dried (1.2g) | 4 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 bone-in whole leg of lamb, 6 to 7 lb.
- 1 Tbs. kosher salt
- 3 garlic cloves, cut into slices 1/4 inch thick
- 1 tsp. peppercorns
- 12 juniper berries
- 1 1/2 Tbs. finely chopped fresh rosemary
- 1 Tbs. extra-virgin olive oil
- 2 tsp. extra-virgin olive oil
- 2 large shallots, minced
- 1 tsp. finely chopped fresh rosemary
- 3 cups reduced-sodium beef broth
- 2 tsp. beef demi-glace
- 3 Tbs. dry Madeira or port
- 2 Tbs. unsalted butter, at room temperature
- 2 Tbs. all-purpose flour
- Kosher salt and freshly ground pepper, to taste