Roast Leg Of Lamb
|Bone in lamb leg||8 Pound|
|Garlic||6 Clove (30 gm), minced|
|Fresh basil||1 Bunch (100 gm), stems removed (8 pieces)|
|Dried rosemary||1⁄2 Cup (8 tbs), covered with about 3/4 cup olive oil prepared 2 hours before use, to allow rosemary flavor to impregnate olive oil|
|Olive oil||3⁄4 Cup (12 tbs)|
1. Heat oven to 500°+. Trim fat off leg of lamb (also removing the thin layer of "fell")- Puncture the meat liberally with fork or knife. Rub with garlic (do not insert into the meat) and fresh basil leaves, saving the leaves. Apply a liberal coating of the rosemary-and-olive-oil mixture, rubbing well. Place the lamb on a rack in a roasting pan, and put the basil leaves on top of the meat.
2. Place in oven. Cook until you hear some sizzling, about 10 minutes, then loosely cover leg with tin foil and reduce oven to 350°. Allow 15 to 18 minutes per pound total cooking time for medium doneness (about 2 hours for a 7-pound roast). Midway through cooking, turn leg. For the last 15 minutes, remove foil to create a crisp outer coat. Meat is done when thermometer applied to thickest part registers an internal temperature of 130° (rare) or 150° (medium/well done). Alternative test: Poke meat fork in thickest portion of leg, hitting the bone; let it remain there a moment, then pull out and touch the end of the fork to your lip. If it is very warm or hot, the meat is done.