Leg of Lamb with Garlic Sauce

Happy new year! And happy almost end of winter break! We’ve almost made it, and we’re doing great. This morning the girls let us sleep in till 8:00, and when they finally politely came in to ask for their promised toaster waffles (a rare delicacy in our house), they accepted my request for 10 more minutes, and then did art together on the table until I got up. Ah, parenthood is such a joy…

today.

But as for tomorrow, we’ll see. And we’re getting through the rough spots by sustaining ourselves with leftover lamb. It works pretty well. Here is the recipe:

Roast Leg of Lamb (adapted from Alice Waters’ The Art of Simple Food)

For 1 bone-in leg of lamb, about 7 pounds

One Day before roasting, wash, pat dry, and massage with salt and fresh-ground black pepper. Cover and refrigerate. Two hours before cooking, take out of the fridge to let it warm to room temperature. Rub with olive oil and chopped rosemary.

Preheat the oven to 375 degrees.
Roast for 30 minutes, then turn the roast over and cook for another 20 minutes. Turn again and continue roasting until the lamb has reached an internal temperature of 128 degrees. This won’t take very long. When the roast is done, take it out of the pan and leave it on a platter to rest for at least 20 minutes.

And the Garlic Sauce (adapted from sudairy)

Peel 24 cloves of garlic
fry in olive oil until soft, about 10 minutes
pour the garlic and olive oil into a bowl and mash, mash, mash
then…
take your roasting pan from which you just removed the leg of lamb, pour in a glass of red wine, and bring to a boil. scraping off the brown bits from the pan. Pour this delicious liquid over the mashed garlic, mash some more, and voila, garlic sauce.

Pour over the sliced lamb and enjoy….