James Beard's Roast Leg of Lamb with Garlic

A garlic-and-herb-studded roast leg of lamb, crusty outside and rosy within, in Beard’s straightforward American style.

Ingredients

• 1 bone-in leg of lamb, 6 to 7 pounds
• 6 cloves garlic, slivered
• 3 tablespoons olive oil
• 2 tablespoons chopped fresh rosemary
• 1 tablespoon kosher salt
• 1 1/2 teaspoons black pepper
• 1 lemon, halved
• 1 cup dry white wine or stock, for the pan

Directions

1. Preheat the oven to 450 degrees F. Pat the lamb dry and make small slits all over with a knife.
2. Insert the garlic slivers into the slits. Rub the lamb all over with olive oil, then with the lemon halves, and press on the rosemary, salt, and pepper.
3. Set the lamb on a rack in a roasting pan and roast 15 minutes at 450 degrees F to brown.
4. Reduce the heat to 350 degrees F and pour the wine into the pan. Roast about 1 hour 15 minutes more for medium-rare (135 degrees F internal), basting occasionally.
5. Transfer to a board and rest 15 to 20 minutes, then carve. Spoon the pan juices over the slices.

Notes

Adapted from James Beard, who championed simply seasoned, properly rested roasts of lamb.