| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Kooknet, Cyberealm, Meats |
6 |
Servings |
INGREDIENTS
| 1 |
|
4 1/2 lb leg of lamb |
| 3 |
|
Cloves |
|
|
Garlic |
|
|
Olive oil |
|
|
Black pepper, ground |
| 6 |
|
Fresh rosemary sprigs |
INSTRUCTIONS
Trim the excess fat on the meat, but leave a thin layer. Make 1" slits all
over the meat, and insert a slice of garlic into each slit. Rub well with a
liberal coating of olive oil, and then coat heavily with salt and pepper.
Wrap securely with plastic wrap, and refrigerate for at least several hours
~ the longer, the better!
Preheat the oven to 500F. Heat an oven-proof skillet large enough to hold
the lamb comfortably. Remove the lamb to a platter, and pour off all but 1
T. olive oil. Cover the bottom of the pan with the rosemary. Place the lamb
on top, and cover the lamb with more rosemary. Place in the oven, and
reduce oven temperature to 375F after 20 minutes. Roast 40 minutes longer.
To serve: take the lamb, in its pan, outside. Ignite the rosemary on the
top of the lamb. Allow the fire to burn itself out. Brush off the woody
stems. Let rest 10-15 minutes. Transfer to a serving platter, and enjoy!
Posted by Joel Erlich, Kooknet Recipe Network Cyberealm BBS Watertown NY
315-786-1120
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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