Easter Leg of Lamb with Garlic and Rosemary

Ingredients
1 (7-pound) semi-boneless leg of lamb, aitchbone removed, fat trimmed to 1/4 inch thick, and lamb tied
4 garlic cloves, or more.
1 tablespoon fine sea salt
2 tablespoons chopped fresh rosemary
1/2 teaspoon black pepper
1/4 cup dry red wine or beef broth

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°F.
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°F, 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°F for medium-rare).
Add wine to pan and deglaze by boiling over moderately high heat, stirring and scraping up brown bits, 1 minute.

Sour cream and caper sauce:
Now, if you like, add 1 C of sour cream to the pan, stir in 2 T. of drained capers, heat gently.
Season pan juices with salt and pepper and serve with lamb.
Yield: Makes 8 servings
Gourmet, May 2001

Got leftovers? Here’s a delicious sandwich idea:
Slice cold lamb thinly. Put on ciabatta with fig jam, sliced manchego, arugula. Really good!