Roasted Leg of Lamb A La Garrigue - Instructions Continued
Continue to roast to desired doneness, 45 minutes to 1 hour, for medium rare (internal
temperature of 125 degrees F - 130 degrees F).
Remove lamb from the oven and transfer to a platter. Tent with foil to keep warm as it
rests. Set the roasting pan on the stove and bring the pan juices to a boil, scraping
up any browned bits. Reduce, if necessary, and season with salt and pepper.
Skim off any fat from the pan juices before serving. Carve the leg and serve warm with
Recipe provided by Chef Shellie Kark, Kitchencue
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