Roast Leg of Lamb
- 1 boneless leg of lamb (6 pounds)
- Extra virgin olive oil (EVOO)
- Kosher salt and black pepper
- 1 bunch mint
- 2-3 large bay leaves
- 1 bundle rosemary
- 1 bulb garlic
- 1 cup white wine
- Bring the lamb to room temperature. Pat dry and rub with EVOO on both sides. Season the inside cavity heavily with salt and pepper. Place the bay leaves and mint at the center, then roll the leg of lamb into the shape of a roast.
- Cut several shallow slits into the lamb and stuff with sprigs of rosemary and cloves of garlic until the roast is studded evenly all over. Rub the fatty side of the lamb with lots of salt and pepper and tie with kitchen string.
- Pre-heat the oven to 425°F.
- Arrange the lamb on a rack in a roasting pan or on a wire rack set over a baking sheet. Place in the center of the oven and roast for 20-25 minutes. Add wine to the pan below the lamb and reduce the heat to 325°F; roast 12 minutes per pound to 135-140°F on a meat thermometer. Let the meat rest; slice and serve.
- To make open-faced lamb-wiches:
- For open-faced sandwiches, toast and butter hand-cut, good-quality white bread. Slather with Tomato-Mint Jam, then arrange thinly sliced lamb over top. Drizzle with pan juices and garnish with Radicchio Slaw.