Rosemary-and-Garlic-Marinated Leg of Lamb with Roasted Garlic

Name: Rosemary-and-Garlic-Marinated Leg of Lamb with Roasted Garlic
Yield: Serves 8
Cuisine: Norway
Ingredients: 8 heads of garlic; 2 tablespoons fine sea salt; ¼ cup finely chopped fresh rosemary; ½ cup olive oil; 3 tablespoons fresh lemon juice; 5 garlic cloves, minced; One 6-pound bone-in leg of lamb

Preparation info

Serves
8

Difficulty
Medium

Appears in

Kitchen of Light

By Andreas Viestad

Published 2003

About

THIS IS A CLASSIC WAY OF PREPARING A LEG OF LAMB. I AM ALWAYS SURPRISED JUST HOW MUCH GARLIC YOU CAN USE WITHOUT ITS BEING OVERPOWERING—IN THIS CASE, ONE WHOLE HEAD PER PERSON. IT IS VITAL THAT THE GARLIC BE RELATIVELY YOUNG, WITH NO TRACE OF GREEN SHOOTS.

Ingredients

One 6-pound bone-in leg of lamb
2 tablespoons fine sea salt
¼

Europe
Norway
Scandinavian
Dinner
Main course
Nordic
Scandinavia
Gluten-free
Spicy

Method

Rub the leg of lamb with the salt. In a food processor, combine the rosemary, garlic, olive oil, and lemon juice and pulse until you have a smooth puree. Press the rosemary mixture through a metal sieve with the back of a spoon. Place the lamb in a baking dish and pour the marinade over. Let marinate overnight. Let stand at room temperature for 2 hours before roasting. (It is easier to get good