TLC Cooking "Roasted Leg of Lamb"

Roasted Leg of Lamb

INGREDIENTS

5	boneless pound leg of lamb roast, tied
2	cloves of garlic, sliced thin
10	small chunks parmesan cheese (1/4"x 1/2")
1	tablespoon Italian parsley, roughly chopped
black pepper, to season
kosher salt, to season
1/4	cup white wine

PREPARATION:

Preheat oven to 450° Fahrenheit.
Using a paring knife slice 10 slits in the top of the lamb. Using your fingers, fill each slit with a slice of garlic, a small amount of parsley and a small chunk of cheese.
Season the outside of the meat liberally with salt and black pepper.
Place in a roasting pan or a sheet pan with a rack and roast in the preheated oven for 25 minutes, until the outside of the meat has started to sear.
Drop the oven temperature to 325° and continue to roast until desired doneness. Remove the meat at 135° for medium rare, about 1 & ½ hours.
Tent the lamb with aluminum foil and allow to rest for 10 minutes.
To hot pan, deglaze with white wine. Using a wooden spoon release the food and pour over the lamb.
Slice and serve immediately.

This recipe appears in: Italian

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