Spanish Cuisine
Ingredients:
- 1 leg of lamb (5 to 6 lbs).
- 8 cloves of garlic, (2 cloves
sliced into 8 pieces & 6 cloves minced).
- 8 shallot bulbs, (2 bulbs sliced
into 8 pieces & 6 bulbs minced).
- 3 tbsp fresh rosemary.
- 1 ½ tbsp sea salt.
- 1 ½ tbsp pepper.
- ¾ cup olive oil, divided.
Directions:
- Ask butcher to remove as much fat
as he can from the lamb and to remove the skin.
- With small, sharp knife, cut 8
slits into lamb and into each slit, put a thin piece of garlic and shallot.
- Put minced garlic, shallot,
rosemary, salt and pepper in small processor and grind ingredients.
- Slowly add ½ cup olive oil to make
a thick but spreadable paste. This can also be done with a mortar and pestle.
- Spread paste all over lamb, rub in
paste well, cover lamb and refrigerate overnight or at room temperature for
several hours. If refrigerated, bring to room temperature before roasting.
- Preheat oven to 375 degrees
Fahrenheit and roast the lamb for 1 hour to 1.5 hours.
- Baste with remaining olive oil 3 or
4 times during roasting.
- When lamb is done, let it sit for
10 minutes before slicing.