Roasted Lamb with Rosemary (Arni me Dendrolivano)
This technique of roasting lamb over a bed of rosemary sprigs lends this Greek classic a smoky, herbal flavor.
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Cooking tools:
- Roasting pan
- Food processor
- Chef's knife
- Cutting board
- Grill
- Oven
- Instant-read thermometer
- Tongs
- Basting spoon
- Carving knife
- Carving fork
- Serving platter
- Mixing bowl
- Measuring cup
- Measuring spoon
- Aluminum foil
- Kosher salt shaker
Ingredients
- 1 (4–5-lb.) semi-boneless leg of lamb, preferably New Zealand
- Kosher salt, to taste
- 8 cloves garlic
- 1⁄4 cup extra-virgin olive oil
- 3 tbsp. fresh lemon juice
- 2 tbsp. Dijon mustard
- 1 tbsp. Aleppo pepper
- 15 sprigs fresh rosemary
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