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Gigot D'agneau Boneless Leg Of Lamb Recipe

by Global Cookbook

Ingredients

1 x Leg of lamb - (6 to 7 lbs) bone removed 12 x Garlic cloves 4 Tbsp. Minced fresh rosemary

6 Tbsp. Virgin extra virgin olive oil 3 Tbsp. Sea salt 3 Tbsp. Freshly-cracked black pepper

Directions

1. Preheat oven to 450 degrees. Butter open leg of lamb and set aside.
2. Place garlic, rosemary, extra virgin olive oil, sea salt and pepper in a food processor and blend till smooth. Remove paste and smear all over inside and outside of lamb. Roll lamb up like a jelly roll and tie with butcher's twine. Place in a roasting pan and put into oven. Roast 45 to 50 min for medium-rare (internal temperature of 120 degrees). Remove and allow to rest 10 min before carving.
3. Serve with simple roasted potatoes, green beans and eggplant timbales.
4. This recipe yields 4 servings.

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