Roast Leg of Lamb
introRoast Leg of Lamb
Roast Leg of Lamb is traditional for Easter dinner, and is a moist and delicious alternative to turkey for Christmas, Thanksgiving, and other holidays. It looks impressive on the platter, is easier to carve, and is almost impossible to mess up!
This recipe shows you the basic techniques, and describes the different flavors you can add to personalize your lamb, and make it the best ever. I've even included instructions for making a quick lamb pan gravy.
My favorite version is shown below: rosemary and garlic-studded lamb, with brown sugar topping.
This recipe shows you the basic techniques, and describes the different flavors you can add to personalize your lamb, and make it the best ever. I've even included instructions for making a quick lamb pan gravy.
My favorite version is shown below: rosemary and garlic-studded lamb, with brown sugar topping.
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step 1Tools and Ingredients1 Leg of lamb (bone-in makes a more impressive presentation, but isn't necessary) salt pepper savory (optional) (I used a handful of fresh garlic - see Step 2 for other options) fresh herbs (optional) (Don't try to substitute dried! I've used rosemary here - see Step 2 for other options) 1/4c brown sugar (optional) oven-safe pan large enough to accommodate lamb paring…
step 2Prepare garlic and fresh herbsChop the garlic into slivers, and coarsely chop the fresh herbs. (Wash the herbs, then remove any stems, dead leaves, or critters.) The important thing is that you're mixing two items: a fresh herb, and a strong savory flavor. Any of the savories listed below can be sliced and combined with the herb of your choice. Try out something new! Substitution ideas: Herbs …
step 3Cut & stuff lamb- Place leg of lamb in roasting pan. - Cut deep slits all over the surface of the lamb, using your paring knife. - Stuff bits of your savory and herb mixture into each slit. (See Step 2 for options.) Make sure to stuff them mostly below the surface of the meat to avoid burning your seasonings. If you're using a boneless leg, stuff plenty of seasonings inside where the …
step 4Season surfaceSprinkle the leg of lamb with salt and pepper, then add any other seasonings you desire. Here I've used about 1/4 cup of brown sugar, spreading it over the top surface of the lamb in a thin layer. If you're using sugar, don't leave spilled sugar on the bottom of the pan - it can easily burn. You can also add chili powder, honey, a spice rub, or any other flavoring y…
step 5Roast lambThrow the lamb in a pre-heated 400F oven. After 15-20 minutes, turn the temperature down to 325F and continue roasting until an instant-read thermometer reads your target temperature. This is the only way to be sure your roast is done properly! Take temperature readings at the thickest part of the leg, but don't get too close to the bone - it will be much hotter than…
step 6Rest meatPlace your cooked lamb leg on a platter, and let it rest for 15-30 minutes before cutting into it. This will allow the juices to re-flow into the meat, making it properly moist, juicy, and flavorful.
step 7Prep gravyWhile the meat rests, pour the delicious pan juices into a pot to make gravy. A truly excellent gravy starts with a roux, but you can make a very good, solid gravy without the added time and effort. Here's the trick. - Heat the pan drippings in a wide pot. - Sprinkle in about a teaspoon of super-fine* flour, stirring with a whisk to incorporate quickly. - As mixt…
step 8Carve and serveArrange the leg of lamb on a nice oblong tray. I like to decorate the tray with more of whatever fresh herb I've used in the lamb - in this case, rosemary. Pour off any additional juices that may have collected, and stir them into the gravy. Grab a fork and a carving knife, and carve the lamb at the table. It's dead easy, and much simpler than carving a turkey - all…






















































