leg-of-lamb-with-garlic-and-rosemary-105020.json

{
    "directions": [
        "Pat lamb dry and score fat by making shallow cuts all over with tip of a sharp small knife.",
        "Pound garlic to a paste with sea salt using a mortar and pestle (or mince and mash with a heavy knife) and stir together with rosemary and pepper. Put lamb in a lightly oiled roasting pan, then rub paste all over lamb. Let stand at room temperature 30 minutes.",
        "Preheat oven to 350\u00b0F.",
        "Roast lamb in middle of oven until an instant-read thermometer inserted 2 inches into thickest part of meat (do not touch bone) registers 130\u00b0F, 1 1/2 to 1 3/4 hours. Transfer to a cutting board and let stand 15 to 25 minutes (internal temperature will rise to about 140\u00b0F for medium-rare).",
        "Add wine to pan and deglaze by boiling over moderately high heat, stirring and scraping up brown bits, 1 minute. Season pan juices with salt and pepper and serve with lamb."
    ],
    "ingredients": [
        "1 (7-pound) semi-boneless leg of lamb, aitchbone removed, fat trimmed to 1/4 inch thick, and lamb tied",
        "4 garlic cloves",
        "1 tablespoon fine sea salt",
        "2 tablespoons chopped fresh rosemary",
        "1/2 teaspoon black pepper",
        "1/4 cup dry red wine or beef broth"
    ],
    "language": "en-US",
    "source": "www.epicurious.com",
    "tags": [
        "Garlic",
        "Herb",
        "Lamb",
        "Roast",
        "Easter",
        "Rosemary",
        "Red Wine",
        "Spring",
        "Gourmet"
    ],
    "title": "Leg of Lamb With Garlic and Rosemary",
    "url": "http://www.epicurious.com/recipes/food/views/leg-of-lamb-with-garlic-and-rosemary-105020"
}