Roast Lamb
By Caroline Cummins, from the Culinate Kitchen collection
| Total Time | 3 hours |
Introduction
This recipe is adapted from a recipe in Barefoot Contessa Family Style. Serve with asparagus, green beans, or other quick-cooking green vegetables.
Ingredients
| 12 | garlic cloves, unpeeled | |
| 2 | Tbsp. butter, melted | |
| 1 | Tbsp. chopped fresh rosemary leaves | |
| 1 | Tbsp. salt | |
| 1 | tsp. pepper | |
| 1 | lamb leg or shoulder, deboned and tied with kitchen twine | |
| 8 | medium potatoes, peeled and sliced into 2-inch segments | |
| 3 | carrots, peeled and sliced into 2-inch segments | |
| 2 | Tbsp. olive oil |
Steps
- Peel 6 of the garlic cloves and put them in a food processor. Add the butter, rosemary, salt, and pepper. Process into a thick paste. Smear the lamb all over with the paste, then place on a roasting rack. Let sit at room temperature for 30 minutes to an hour
- Preheat the oven to 450 degrees. Toss the potatoes, carrots, and remaining unpeeled garlic cloves in a bowl with the olive oil.
- Roast the lamb at 450 degrees for 30 minutes. Turn the roast over and add the vegetables to the roasting pan, then turn the heat down to 400 degrees. After 20 minutes, turn the vegetables; after another 20 minutes, check the vegetables to see if they’re done. If done, remove to a warm bowl and keep warm.
- The lamb should take 1¼ to 1½ hours to cook; when you check the vegetables a second time, insert an instant-read thermometer into the lamb. For rare lamb, the thermometer should read 135 degrees; for medium, 145 degrees. When the thermometer reaches the desired temperature, remove the lamb from the oven and let rest for about 20 minutes.
- While the lamb is resting, steam or pan-fry the asparagus, green beans, or whatever green vegetable you plan on serving alongside the roast. Carve the lamb into slices and serve with the vegetables.
This content is from the Culinate Kitchen collection.