Roasted Leg of Lamb With Garlic & Rosemary Serve With Summer Vegetable Tian

I am very sure that most of you made roasted lamb with garlic and rosemary before. It is one of those classic dish that is very simple to prepare, yet delicious and nicely presentable for gathering with friends and family. I made this lamb for a family gathering during memorial day, and served it with popover, my son's favorite tomato rice pilaf, and summer vegetable tian. I also made fresh corn and avocado salad.

Roasted leg of Lamb With Garlic and Rosemary
~elra~

1 (4 lb) boneless leg of lamb
1 head of garlic, separate the bulbs and peel of the skin
a bunch of rosemary, cur into small pieces
salt and pepper
½ cup red wine
½ cup water
2 tbs honey

• Using a sharp pointy knife, pierce all over the skin in random places, insert one clove of garlic and some rosemary half way down into each slit. Season with salt and pepper. Roast in a preheated oven at 400⁰F for 20 minutes, then reduce the oven temperature to 350⁰F for continue to roast for one hour for rare (internal thermometer register 145⁰F). Or, adjust the cooking time to your liking until internal temperature of the meat is 160⁰F for medium rare, or 170⁰F for well done.

• Transfer to a serving plate, cover loosely with aluminum foil. Let it rest for about 5 to 10 minutes before carving. Meanwhile, make the gravy by placing the roasting pan on top of the stove over medium heat. Deglaze the pan by adding red wine and water. bring to a boil, add honey, adjust seasoning if needed. let the it simmer for 5 minutes, strain into a sauce bowl. Carve the lamb and serve.

Summer Vegetable Tian
~elra~

I don't think you will need the exact amount of each vegetable that goes into this dish. As you can see the dish is very easy to make, and doesn't require a lot of ingredients. Use vegetable that is available in summer, such as eggplant, tomato, and zucchini. All you need to do is to slice them into thin circles, layering between tomato, eggplant, tomato, zucchini, tomato and so on. Season with sea salt and freshly ground black pepper. I also like to add a little bit of chicken stock or white wine to keep it moist. You can also add some herb of your choice if you like, thyme or tarragon will make this dish even more delicious. Bake in a preheated at 375⁰F for about 30 to 45 minutes, or until vegetable are cooked and soft.

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