Aired April 5, 2012
- 1 6-pound, boneless leg of lamb
- EVOO Extra Virgin Olive Oil
- Kosher salt and black pepper
- 1 bunch of mint
- 2 to 3 large bay leaves
- 1 bundle rosemary
- 1 bulb of garlic
- 1 cup white wine
Bring lamb to room temp, pat dry and rub with olive oil on both sides. Season the inside cavity heavily with salt and pepper. Place bay and mint at center then roll the leg of lamb into shape of a roast.
Cut several shallow slits into lamb and stuff with sprigs of rosemary and cloves of garlic until the roast is studded evenly all over. Rub the fatty side of the lamb with lots of salt and pepper and tie with kitchen string.
Preheat oven to 425F.
Arrange lamb on a rack in a roasting pan or on a wire rack set over a baking sheet. Place in center of oven, roast 20-25 minutes. Add wine to pan below the lamb and reduce heat to 325F, roast 12 minutes per pound to 135-140F on a meat thermometer. Let meat rest, slice and serve.
Open Face Lamb-wiches:
For open-faced sandwiches, toast and butter hand-cut, good quality white bread. Slather with Tomato-Mint Jam then arrange thinly sliced lamb over top. Drizzle with pan juices and garnish with Radicchio Slaw.