| 1 |
Place the bulbs of garlic in cold water and boil gently for 20 minutes. Drain, and when cool enough to handle easily, remove stem and skins. Puree either by pressing through a fine sieve or by whirling in a blender or food processor. Leaving the netting on, rub the leg of lamb with oil, salt, pepper and rosemary. Using your fingers, spread the garlic puree over the lamb. Place on a rack in a roasting pan and roast in 350 F oven for 1 hour and 30 minutes to 1 hour, 45 minutes, depending on size of the leg and degree of doneness desired. Rare lamb should register 115 to 120 when tested with a meat thermometer; medium-rare 130 to 140. |