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Meat recipe5 for Roast Leg of LambMeat recipe5 for Roast Leg of Lamb 1/2 cup olive oil 10 garlic cloves Coarse salt and freshly ground pepper 1 boned, rolled and tied leg of lamb (about 5 to 8 pounds) 1 cup dry red wine 1 cup homemade or canned chicken stock - Note canned stock can be very salty. Preheat oven to 400°. In a blender, combine the oil, garlic, 1 tablespoon salt, and 1 teaspoon pepper. Blend until smooth and emulsified, scraping down the sides as needed. Place the lamb, fat side up, on a rack set in a roasting pan; spread garlic paste all over lamb. Roast in oven until a meat thermometer inserted into the thickest part of the meat registers 145° for medium rare, about 2 1/2 hours. Transfer lamb to a platter, and discard string; keep warm while you make the pan sauce. Pour wine or 1 cup water into the roasting pan in which the lamb was cooked. Place over medium heat, and scrape up browned bits from bottom of pan. Add stock and 1/2 teaspoon salt, and bring to a simmer. Cook, stirring, until liquid has reduced to 1 1/2 cups, about 10 minutes. Skim fat from surface, as needed. Slice lamb just before serving. Save sauce into a gravy bowl and serve hot with lamb.
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