Leg of lamb with rosemary and garlic from The Zuni Cafe Cookbook: A Compendium of Recipes and Cooking Lessons from San Francisco's Beloved Restaurant (page 399) by Judy Rodgers

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Accompaniments: Rosemary-roasted potatoes; Fagioli all'uccelletto

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Notes about this recipe

  • westminstr on March 17, 2015

    I made this with a small leg of lamb so followed the instructions for spring lamb, but I did salt the lamb a day ahead since I think what I had was a piece of larger leg. The cooking instructions were pretty easy to follow, though I cooked the lamb a tad too long, but that was not the fault of the recipe but rather that I did not adjust properly for the smaller size. The garlic on the inside of the lamb didn't soften completely and I think I would have liked more of the rosemary/garlic flavor on the outside instead of just on the inside of the lamb.

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