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Recipes Blog

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Collapse MeatsMeats
Cassoulet, Italian-Style
Garlic Roasted Leg of Lamb
Herb-Roasted Fresh Ham (Butterflied and Rolled)
Italian Style Stuffed Veal Roast
Meatballs with White Wine, Lemon & Bay Leaves
Polpettine al Limone (Sicilian Meatballs)
Roast Rack of Lamb with Flageolet Beans (for Two)
Roasted Bone-In Pork Loin
Summer Veal Stew
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Garlic Roasted Leg of Lamb



Garlic
Serves: 8-10
Ingredients:

1 leg of lamb, trimmed and oven-ready at room temp (6-7 lbs.)
8 large garlic cloves, peeled
1 tbs. sweet butter, softened
1 tbs. sea salt
½ tbs. freshly ground black pepper
6 springs fresh rosemary, needles removed and chopped
½ cup hot water
1 cup dry white wine
1 cup A&V homemade veal stock


Directions:

Preheat oven to 400 degrees.
Make 4 slits in front of lamb and 4 slits in back (spacing them apart) with the tip of a paring knife. Insert a whole garlic clove in each slit. Rub butter all over the lamb with your hands.
Combine salt, pepper and rosemary and press into lamb on all sides. Place on rack in roasting pan large enough to hold meat with a little extra space (but not too much!) on the sides. Pour water into the bottom of pan. Roast 20-23 minutes a pound for medium-rare. Remove pan from oven, place roast on a cutting board and cover with foil. Let rest for 10-15 minutes, allowing juices to redistribute throughout the meat. In the meantime, deglaze roasting pan on top of stove by setting atop a medium flame and pouring wine in. Let juice reduce and add chicken stock, salt and pepper. Reduce to half, about 6-8 minutes, strain and pour into a saucier to be served on the side of sliced meat.

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UPPER EAST SIDE
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NEW YORK CITY, NY 10075

UPPER EAST SIDE
1513 FIRST AVENUE
NEW YORK CITY, NY 10075



UPPER EAST SIDE
1505 FIRST AVENUE
NEW YORK CITY, NY 10075



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