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Recipe: Leg of lamb
Eric Ripert

Ingredients
4-pound leg of lamb
2 garlic cloves
2 sprigs rosemary
3 sprigs thyme
Fine sea salt and freshly ground black pepper
3 tablespoons canola oil
2 tablespoons butter

Preparation

1. Preheat oven to 450 degrees F. Heat a large roasting pan in the oven. Meanwhile, slice the garlic cloves into 1/4-inch slices. Make incisions in the leg of lamb and insert the garlic slices with small sprigs of rosemary and thyme. Season the lamb thoroughly with salt and pepper.

2. Add the canola oil to the hot roasting pan and carefully sear the meat in the oven on all sides, 15-20 minutes. Reduce the temperature to 375 degrees F, add the butter to the roasting pan and continue roasting, basting frequently for 35-45 minutes. A meat thermometer should read 140 degrees F for medium.

Serving Size

Serves 6