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October 1999 Issue
Rosmarinus officianlis -- Rosemary
by Rossana S. Tarantini
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Roast Lamb with Garlic and Rosemary
Rosemary is traditional in the cooking of lamb and this is my favourite way to do it!
  • 1 lamb leg, about 5 1/2 to 6 lbs
  • several large cloves of garlic cut into spikes
  • several branches of fresh rosemary, in one inch lengths
  • several thin red chilies also in one inch lengths (optional)
  • freshly ground black pepper
  • 2/3 cup red wine, heated
  • rosemary sprigs for garnish
With a sharp knife, make slits all over the surface of the lamb leg and fill each slit with a piece of garlic, a length of rosemary and a piece of chili. Season the roast liberally with freshly ground black pepper.

Place the lamb in a roasting pan and cook in a preheated 350F oven for one hour. After an hour, pour the wine over the lamb and continue cooking basting occasionally, for a further 1 1/4 to 1 1/2 hours, until the lamb is cooked but still slightly pink.

Transfer to a carving board and cover loosely with foil, letting it stand for about 20 minutes. Meantime, drain the fat from the pan, and stir the juices over low heat scraping the sides and bottom. Strain into a gravy boat.

Garnish the lamb with a sprig of rosemary and serve. Accompany this luscious roast with sliced boiled potatoes and your favourite green vegetable, serving the pan juices on the side.

  • Yields: 6 - 8 generous servings
  • Preparation Time: About 3 1/2 hours including roasting and standing time
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