Leg of Lamb with Garlic and Lemon
- 1/2 cup chopped mixed fresh herbs, such as rosemary, thyme and oregano
- 1/4 cup chopped garlic
- 2 tsp. lemon zest
- 1 tsp. salt, plus more, to taste
- 5 Tbs. extra-virgin olive oil
- Freshly ground pepper, to taste
- 1 bone-in leg of lamb, about 9 lb., trimmed of excess fat and tied with kitchen twine
- 5 heads of garlic, 1/4 inch cut off the top
- 3 lemons, halved
- 8 fresh rosemary sprigs
- 1/4 cup Madeira
- 2 cups beef stock
- This recipe is gluten-free (some ingredients require gluten-free brands)
- This recipe is paleo
- Produce
- Garlic (1/4 cup)
- Garlic (5 heads)
- Herbs, mixed fresh (1/2 cup)
- Lemon, zest (2 tsp.)
- Lemons (3)
- Rosemary, fresh sprigs (8)
- Meat
- Leg of lamb, bone-in (1)
- Canned Goods
Beef stock (2 cups)
- Cooking & Baking
- Olive oil, extra-virgin (5 Tbs.)
- Pepper, Freshly ground (1)
- Salt (1 tsp.)
- Beer, Wine & Liquor
- Madeira (1/4 cup)
Preparation
Read recipe preparation on williams-sonoma.com
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Recipe Stats
Published February 22, 2012 (1 year ago).
19 people saved this recipe.
