Terre Rouge Noir

[Innkeeper]

Keeps getting better. Enjoyed another stunning bottle last night with roast leg of lamb, baguette dipped in OO, and salad. Recipe adapted from one of James Beard's.

ROAST LEG OF LAMB:

Large, whole, leg of lamb with fell and serious fat removed
Head of garlic
3 tbl olive oil
1 tsp Crushed dried rosemary
Salt and pepper mill

Peel garlic cloves and cut into slivers. Make small 1-inch deep incisions all over lamb, and push in garlic slivers. Massage oil into lamb with hand. Sprinkle with rosemary, salt, and pepper. Place lamb in shallow roasting pan with rack. Put a meat thermometer in meatiest part (not touching bone), and roast at 350º until it reaches 145º (ignoring what recommendation is printed on your thermometer). It will take about 2 hours. For gravy add ¼ cup four and 2 cups water for every ¼ cup drippings; bring to boil and simmer five minutes.