Roasted Rosemary Lamb, Tomatoes, and Carrots
Preheat the oven to 350°F (180°C).
Peel all the garlic cloves and drop them into a food processor. Pull the rose- mary leaves from the stems and add them to the food processor along with some salt, pepper, and a generous splash of olive oil. Pulse to obtain a thick, coarsely chopped mixture. Thoroughly coat the lamb with the garlic mixture. (If you don’t have enough, make more!) Place the lamb in a baking dish.
Chop the tomatoes into large pieces, add salt, pepper, and olive oil, and arrange them around the meat. Cover the baking dish with a lid or alumi- num foil. Bake for 40 minutes. Remove the lid or aluminum foil, return to the oven, and bake for 5 to 10 minutes more to allow the meat to brown (see tip). Remove the meat from the oven, cover, and let sit for 20 minutes. Leave the oven on.
While the lamb rests, thinly slice the carrots and put them in a baking dish. Give them a splash of olive oil and roast until soft, about 10 to 15 minutes. Stir frequently. Season with salt and pepper and fresh thyme.
Slice the meat and serve with the tomatoes and carrots.
TIP: Leg of lamb
I always ask my butcher to cut the bone loose and put it back in. Meats cooked with the bone have more avor. After cooking, when I want to slice the meat, I rst pull out the bone using a circular motion, which is quite easy to do.
TIP: How long in the oven?
If you like your meat medium-rare, count on about 10 minutes per pound (455 g) plus 20 minutes of resting time. This resting time is very important. It pulls the heat inward and redistributes the juices so that the meat will remain moist when sliced. Note that these times are only guidelines. Check frequently, until the lamb reaches your desired internal temperature (e.g., 130°F to 135°F or 55°C to 60°C for medium-rare).
- 1 bulb garlic
- 6 to 8 sprigs rosemary
- 1 (4-pound/2-kg) bone-in leg of lamb (see tip)
- 10 tomatoes
- 5 large carrots
- leaves from a few sprigs fresh thyme
1 hour and 10 minutes