Receta de pierna de cordero asada con costra de romero

Ingredientes

• 2 bone-in legs of lamb (approximately 6 pounds (2.7 kg) each)
• 12 garlic cloves (peeled)
• 2 tablespoons extra virgin olive oil, divided (30 ml)
• Coarse sea salt
• Freshly ground black pepper
• 6 tablespoons fresh rosemary leaves, finely minced and divided (18 g)

Preparación

1. 1

   Preheat the oven to 450°F (230°C). Place the rack in the lower third of the oven.

2. 2

   Using a paring knife, make 6 incisions in each leg of lamb and insert a garlic clove into each one.

3. 3

   Season generously with coarse sea salt and freshly ground black pepper on all sides.

4. 4

   Cover the outer surface of each leg with the finely minced fresh rosemary.

5. 5

   Place the meat in a large bowl, drizzle with olive oil, cover with plastic wrap, and let stand at room temperature for 1 hour.

6. 6

   Transfer the lamb to a roasting rack and cover with aluminum foil.

7. 7

   Roast for 1 hour 15 minutes to 1 hour 30 minutes, until the meat reaches an internal temperature of 135°F (57°C) for medium.

8. 8

   Remove the foil and broil for 3 to 5 minutes until the rosemary crust is golden and crispy.

9. 9

   Remove the lamb from the oven, transfer to a serving platter, and cover with aluminum foil. Let rest for 15 minutes before carving.

10. 10

    Carve with a non-serrated carving knife and serve warm with the pan juices.