An oven-roasted leg of lamb is a perfect idea for any of your upcoming gatherings.  Different cuts of lamb are widely available at your grocery store and butcher, and there isn’t a cut not worth experimenting with in the kitchen. One of my favorites is a leg of lamb; wonderful when marinated and then grilled or roasted in a hot oven, this specific recipe is simple in its ingredients and prep, but oh-so-impressive.

All you do is make a quick marinade of salt, pepper, fresh rosemary, garlic and olive oil and coat the leg of lamb to marinate.  A few hours later, you take the lamb out of the fridge and roast away! The lamb is perfectly cooked and tender when sliced (and very very fragrant) and is finished off with a simple pan sauce made with the lamb drippings, red wine, mild shallots and some chicken stock. I like to serve this dish with some oil-cured olives, a simple side salad, and your favorite mushroom side dish.

(To view this recipe, click on the following link: https://www.williams-sonoma.com/recipe/toasted-garlic-and-rosemary-roasted-leg-of-lamb.html)

Tagged: garlic, garlic and rosemary lamb, lamb, leg of lamb, roasted lamb, roasted leg of lamb, rosemary, Williams-Sonoma.com, www.WilliamsSonoma.com