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.

►►►Step-By-Step Cooking Instructions (https://goo.gl/oMnfoP)◄◄◄

→ Ingredients:

• 1/2 cup olive oil
• 10 garlic cloves
• Coarse salt and freshly ground pepper
• 1 boned rolled and tied leg of lamb (about 7 pounds)
• 1 cup dry red wine
• 1 cup homemade or canned low-sodium chicken stock

→ Directions:

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.

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.

③ Transfer lamb to a platter, and discard string; keep warm while you make the pan sauce.

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.

⑤ Slice lamb just before serving. Strain sauce into a gravy boat, serve hot with lamb.

Step-By-Step Cooking Instructions (https://goo.gl/oMnfoP)

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.

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