Cosciotto d’agnello arrosto con rosmarino, aglio e fondo al vino rosso

Ingredienti

• 1 leg of lamb of approx. 2 kg, bone in
• 6 garlic cloves, halved
• 8 sprigs fresh rosemary
• 3 tbsp olive oil
• 2 tsp coarse sea salt
• 1 tsp freshly ground black pepper
• 1 onion, roughly chopped
• 2 carrots, roughly chopped
• 2 celery stalks, roughly chopped
• 250 ml red wine (full-bodied, such as a Syrah or Malbec)
• 150 ml lamb stock
• 1 small knob of cold butter (for the jus)

Preparazione

1. 1

   Take the leg of lamb out of the fridge 1 hour before so the meat comes to room temperature.Preheat the oven to 220°C (conventional oven).Use a sharp knife to make small slits across the meat, distributed over the entire leg. Put half a clove of garlic and a sprig of rosemary into each slit.Rub the leg of lamb all over with olive oil, coarse sea salt and freshly ground black pepper.Place the leg of lamb in a large roasting pan. Add the roughly chopped onion, carrot and celery around the meat. Pour 150 ml red wine and 150 ml lamb stock into the pan.Put the roasting pan in the oven and roast the leg of lamb for 20 minutes at 220°C to get a nice colour. Then lower the temperature to 160°C.Continue roasting the meat at 160°C: allow about 20 minutes per 500 g for medium rare (internal temperature 58 to 62°C). Baste the leg with the roasting juices every half hour.Remove the leg of lamb from the oven and place it on a cutting board. Loosely cover with aluminum foil and let rest for 20 minutes.Strain the roasting juices through a fine sieve into a saucepan. Add another 100 ml red wine and bring to a boil. Reduce until glossy. Season with salt, pepper and optionally a knob of cold butter for shine.Carve the leg of lamb at the table and serve with the red wine jus. Serve with roasted potatoes, haricots verts or winter vegetables.