Salt and Sugar-Cured
Rosemary Leg of Lamb
1 boneless leg of lamb
1 cup salt
1 cup sugar
1/2 cup black pepper
1 teaspoon cayenne pepper
10 sprigs of rosemary
The day before select a leg of lamb and have
the butcher bone and tress it. Combine salt,
sugar, and peppers in a small bowl. Strip
the bottom two-thirds from the rosemary sprigs
and add fresh rosemary to the mixture, then
rub mixture onto the leg of lamb. Make 10
knife incisions in the meat, then insert the
stripped rosemary sprigs into the incisions.
Cover and refrigerate.
The next day preheat oven to 350°. Sear
all sides of the meat over high heat on a
grill or stove top. Bake at 350° for 1
1/2 hours. Garnish with sprigs of fresh rosemary
and whole cloves.
Serves 8
