Delicious Roast Leg of Lamb with Fragrant Rosemary

This classic roast leg of lamb with rosemary is the perfect centerpiece for a special gathering. The tender and succulent meat, infused with the fragrant flavors of rosemary and garlic, will impress your guests and leave them wanting more. Serve it with some roasted vegetables and a rich gravy for a memorable meal that is sure to delight.

Ingredients

• 1 leg of lamb, bone-in
• 4 cloves of garlic, minced
• 2 tablespoons fresh rosemary leaves, chopped
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 cup beef broth
• 1/4 cup red wine

Directions

1. Preheat the oven to 325°F (165°C).
2. In a small bowl, combine the minced garlic, chopped rosemary leaves, olive oil, salt, and black pepper.
3. Place the leg of lamb on a rack in a roasting pan.
4. Rub the garlic and rosemary mixture all over the lamb, coating it evenly.
5. Pour the beef broth and red wine into the bottom of the roasting pan.
6. Cover the roasting pan tightly with foil.
7. Roast the lamb in the preheated oven for 2 hours.
8. Remove the foil and increase the oven temperature to 450°F (230°C).
9. Continue to roast the lamb for an additional 20-30 minutes, or until the internal temperature reaches 145°F (63°C) for medium-rare.
10. Remove the lamb from the oven and let it rest for 15-20 minutes before carving.
11. While the lamb is resting, strain the pan juices and skim off any excess fat.
12. Pour the pan juices into a saucepan and simmer over medium heat until reduced and slightly thickened.
13. Carve the lamb and serve it with the reduced pan juices as a gravy.
14. Enjoy!

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