Roast Leg of Lamb

Ingredients:

- 1 leg of Lamb (3-4 pounds)

- 2 sprigs of Rosemary (destemmed & minced - for stuffing)

- 2 sprigs of Rosemary (whole - for roasting)

- 6 cloves of garlic (chopped - for stuffing)

- 12 cloves of garlic (halved - for roasting)

- 1 large onion (quartered)

- 1 qt stock

- 1/2 bottle of light red wine

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Technique:

1. Preheat oven to 350F.

2. Make small incisions (1/2" deep x 1/2" wide) all around the leg and stuff with minced rosemary & garlic cloves.

3. Heat oil in a dutch oven on the stovetop on high. Once screaming hot, brown the leg of lamb in the hot oil.

4. Once leg is browned, remove dutch oven from direct heat, and add the remaining garlic, onion, stock, and wine (liquid should cover at least 1/2 of the leg). Cover and place in the oven.

5. Cook until moist & tender (2-3 hours). Remove the lid & turn heat up to 425 for final 30 minutes.

6. Remove leg & set aside in a warming pan.

7. Skim fat and chunks from dutch oven. Place on stovetop & reduce until 1/4 of original volume.

8. Slice leg as desired and drizzle reduction over leg.