Leg of Lamb en Cocotte with Garlic and Rosemary

Name: Leg of Lamb en Cocotte with Garlic and Rosemary
Yield: Serves 6 to 8
Cuisine: Europe, French
Ingredients: 1 , boneless leg of lamb shank end, (4- to 5-pound), trimmed and tied (see "Tying a Boneless Lamb Roast" below); , Salt and ground black pepper; 2 tablespoons, olive oil; 8 , medium garlic cloves, peeled and sliced thin; 2 sprigs, fresh rosemary

Main Courses
Europe
French
Meat
Lamb

For our leg of lamb en cocotte, we selected the shank end, which is easy to work with and tends to be meatier.

SERVES 6 to 8

Leg of Lamb en Cocotte with Garlic and Rosemary

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