Roasted Leg of Lamb
 
Makes 6 to 8 servings
Ingredients
  • 1 (5½ pound) lamb leg, bone-in
  • 2 long sprigs fresh rosemary
  • ⅓ cup plus 2 tablespoons olive oil, divided
  • 6 cloves garlic
  • 1 tablespoon plus 1 teaspoon kosher salt, divided
  • 1 teaspoon cracked black pepper
  • 2 navel oranges, zested
  • 1½ cups mixed olives
  • 2 cups water
  • 2 pounds thin baby carrots
  • Carrot-Mint Pesto (recipe follows)
  • Garnish: fresh rosemary
Instructions
  1. Place lamb in a large plastic zip-top bag and top with rosemary.
  2. In a small saucepan, heat ⅓ cup olive oil and garlic over medium heat. Cook until garlic just begins to turn golden brown. Let cool for at least 25 minutes. Pour over lamb and sprinkle with
  3. tablespoon salt and pepper. Refrigerate overnight.
  4. Preheat oven to 400°. Place a flat rack in a large roasting pan. Remove lamb from refrigerator and let stand for
  5. minutes.
  6. Place lamb on rack. Drizzle with remaining oil in bag. Add orange zest, olives, and 2 cups water to pan, and cover tightly with aluminum foil. Bake in lower rack of oven for 2 hours.
  7. Meanwhile, toss carrots with remaining 2 tablespoons olive oil and 1 teaspoon salt.
  8. Remove foil and add carrots; cook until lamb is 160° and carrots are crisp-tender, 25 to 30 minutes more. Let stand for 15 minutes. Slice lamb and serve with carrots, olives, and Carrot-Mint Pesto. Garnish with rosemary, if desired.
Recipe by Victoria at https://victoriamag.com/roasted-leg-of-lamb-carrot-mint-pesto/