RECIPE: Rosemary and Herb Leg Of Lamb Roast
posted on
October 9, 2020
A leg of lamb makes a delicious centerpiece. If you want flavors that will dazzle, try this aromatic recipe shared with us from a farmers’ market customer (thanks Cherie!) The combination of herbs and red wine in the marinade compliment the sweet, mild flavor of our 100% grassfed lamb.
Ingredients:
Marinade:
1 c of red wine (or substitute balsamic vinegar)
2 Tbsp olive oil
1 tsp salt
½ tsp black pepper
1 Tbsp sugar or your choice sweetener
1 large onion, finely chopped
2 cloves garlic, minced
2 c broth
Garden fresh herbs including rosemary, oregano. Add your favorite.
Tools:
Meat thermometer
Metal spoon for basting
Instructions:
- Fully thaw leg of lamb. *pro tip* If you want to get fancy, score the layer of fat that caps one side of the leg. I like to crosshatch parallel cuts about 1 inch apart creating a grid on the surface of the leg. As it cooks up, the cuts will expand and open, allowing more juices, herbs, and spices to penetrate and flavor the meat. The fat will brown and the pattern becomes very pretty for your centerpiece.
- Combine marinade ingredients in a large bowl and mix well. Add leg of lamb, and marinate for 1 hr and up to 12 hr.
- Pre heat oven to 400°F. Place leg in oven-safe dish and add marinade fluid.
- Roast for 15 minutes. Baste leg with marinade fluid and turn heat down to 350°F.
- Continue to roast the leg to your desired internal temperature. Baste every 10-15 minutes and add boiling water if your fluid gets low.
Rare (~120°F) 12 minutes per lb at 350°F
Medium Rare (~130°F) 14 minutes per lb at 350°F
Medium (~140°F) 16 minutes per lb at 350°F
6. Remove from heat and rest for 10 minutes
7. Carve and enjoy!
If you need help with how to carve your leg of lamb, watch this short tutorial-->Leg of Lamb Roast video
Creating a shallow, cross-hatch cut in the surface of your lamb allows herbs and spices to penetrate more deeply into the meat. The cuts will brown into an attractive pattern worthy to be your dinner's centerpiece.
