Chef Lynne Rossetto Kasper roasts a renaissance-inspired leg of lamb, influenced by Italian cooking from the 16th century in Julia Child’s kitchen. She also makes a green bean with mortadella side dish that is mouth-watering delicious.<br /><br />►►►Step-By-Step Cooking Instructions (https://goo.gl/oMnfoP)◄◄◄<br /><br />→ Ingredients:<br /><br />• 1/2 cup olive oil<br />• 10 garlic cloves<br />• Coarse salt and freshly ground pepper<br />• 1 boned rolled and tied leg of lamb (about 7 pounds)<br />• 1 cup dry red wine<br />• 1 cup homemade or canned low-sodium chicken stock<br /><br />→ Directions:<br /><br />① Preheat oven to 400°. In a blender, combine the oil, garlic, 1 tablespoon salt, and 1 teaspoon pepper. Blend until smooth and emulsified, scraping down the sides as needed.<br /><br />② Place the lamb, fat side up, on a rack set in a roasting pan; spread garlic paste all over lamb. Roast in oven until a meat thermometer inserted into the thickest part of the meat registers 135° for medium rare, about 2 hours.<br /><br />③ Transfer lamb to a platter, and discard string; keep warm while you make the pan sauce.<br /><br />④ Pour wine or 1 cup water into the roasting pan in which the lamb was cooked. Place over medium heat, and scrape up browned bits from bottom of pan. Add stock and 1/2 teaspoon salt, and bring to a simmer. Cook, stirring, until liquid has reduced to 1 1/2 cups, about 10 minutes. Skim fat from surface, as needed.<br /><br />⑤ Slice lamb just before serving. Strain sauce into a gravy boat, serve hot with lamb.<br /><br />Step-By-Step Cooking Instructions (https://goo.gl/oMnfoP)<br /><br />Take a tour in the kitchen with Julia Child as she guides you through step-by-step cooking instructions for making foods that people crave and that home bakers want to create.<br /><br />Relive some great moments in history (via video) as Julia Child shares indispensable techniques, time-honored tips, and meticulously tested recipes that make home baking successful and satisfying.<br /><br />Please support and subscribe, Bon Appétit!<br /><br />Subscribe: https://bit.ly/2CpZEK9
