Sunday, April 08, 2007
Roasted Leg of Lamb
When I saw this semi-boneless leg of lamb at the grocery store, I had to take it home. A simple preparation and low-maintenance roasting resulted in a tender, flavorful lamb roast that was a success alongside the rest of the Easter dinner with my family including:
Rolls and butter
Twice-baked cheesy mashed potatoes
Sweet potato fries
Oven-roasted Brussels sprouts
Glazed spiral-cut ham
Leg of lamb...
And that doesn't include dessert! Thanks Chris and Randi and Bob and Cindy for hosting, and thanks to all of my family for a wonderful holiday.
Sorry for the lack of good "after" pictures, in the rush of transporting and devouring dinner, I forgot to take more photos. Here is one (if you can see it in the dark lighting!):
Roasted Leg of Lamb:
(serves 6-8 as a part of a meal)
4-5 lb semi boneless leg of lamb
1/4 c fresh rosemary leaves, stems removed
4-6 large cloves garlic
1/2 cup (approx) fresh parsley leaves
1 tbs or more sea salt, to taste
1 tsp or more black pepper, to taste
1/4 c Olive Oil or as needed to create paste
Heat oven to 450. In a small food processor, combine all ingredients except lamb. You can chop with a knife if you don't have a food processor. You should have a chunky green paste.
Score fat on lamb and make several small incisions with a sharp knife into the lamb. Spread all herb paste onto both sides of lamb, being sure to slide into pockets of meat. Place lamb fat side up (so fat can "melt" into the meat and keep it moist) and place in oven. Roast for 20 minutes, or just until beginning to crisp and brown.
Reduce heat and cook at 250 for about 15-20 minutes per pound or until internal temperature reads 130 for rare and higher for more well done. Remove and tent with foil, the lamb will continue to cook for the next 10 minutes or so. Carve and serve.