Roast Leg of Lamb with Piquant Caper Sauce

Name: Roast Leg of Lamb with Piquant Caper Sauce
Yield: Serves 8-10
Ingredients: , Salt and ground black pepper; 1 teaspoon, minced fresh rosemary, or 1/2 teaspoon dried rosemary, finely crushed; 1 , whole leg of lamb, 7 to 7 1/2 pounds, cleaned, boned, and tied (see illustrations below), hip or aitchbone cut into 1-inch pieces and meat scraps reserved; 2 medium cloves, garlic, each peeled and cut lengthwise into 8 slivers; 2 tablespoons, olive oil; 1 tablespoon, olive oil; 1 , medium onion, coarsely chopped; 2 cups, low-sodium beef broth; 1/2 cup, dry white wine, or dry vermouth; 2 tablespoons, unsalted butter, softened; 2 tablespoons, unbleached all-purpose flour; 1/3 cup, small capers, about 3 ounces, drained, bottling liquid reserved; 1 teaspoon, balsamic vinegar

Main Courses
Lamb
Roasts

Appears in Cook's Illustrated March/April 1994

Here's how to roast a leg of lamb evenly, without having raw or overcooked portions.

SERVES 8-10

TIME 3 hours, plus 30 minutes standing

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