Leg of Lamb

This is a really simple recipe that can be used for any cut of lamb. I originally used this for rack of lamb, but decided to do a leg this time since I was cooking for 6 people. This 4.5 lb roast could serve up to 24. I use a very similar process when I'm making a beef roast as well.

When purchasing large chunks of meat, I'm finding that the larger non-pretty shaped meats are now wrapping in this elastic netting. I'm sure it's perfectly fine to cook the meat with the netting (and it's meant for that) but I prefer working with the meat a bit before putting it in the oven. 

Ingredients: 

4 - 6lb boneless leg of lamb

1 - 2 tbsp of olive oil

5 cloves Garlic

4 tbsp fresh Rosemary, finely minced, 2 x 4"sprigs whole 

1/4 tsp Thyme

1/4 tsp rubbed Sage

2 tbsp Kosher Salt

Pepper

Process: 

• Pre-heat oven to 325
• Remove meat from packaging (including the netting if it's in one). 
• Trim any large amounts of fat and lightly score the surface of the "skin" on the leg
• lightly drizzle olive oil over the meat and rub it in, concentrating on the scored surface of the skin. 
• sprinkle a generous pinch of salt over surfaces, including the interior hole from where the bone was removed. Rub in. 
• rub in garlic and herbs, covering the surfaces of the meat and in the bone cavity. add a little more oil if necessary. Place one of the whole sprigs in the bone cavity
• (optional) tie the meat up in twine so that it will retain a good shape for carving
• place 2nd sprig in center of the roasting pan, 
• in a skillet or griddle, sear the meat, making sure to cover as much of the surfaces as possible. then place the meat in your roasting pan, skin side up
• place in oven until meat internal temperature is 145 - 155 (see cooking times reference below)
• remove from roasting pan, tent with some foil, and let rest 15 - 30 min before carving

132 cal per 3oz serving

Served with a helping of ratatouille, sauteed snap peas, roasted veggies and mushrooms, and a side of stuffed shells. If you like mint sauce with your lamb, try it with this lemon mint chimichurri instead of the canned stuff. 

Tips:

• Use a roasting pan. The fat and juices from the roast will drip away. If you're cooking it skin/fat side up, then you'll have a beautifully moist roast without it sitting in fat. 
• Let the meat sit in the fridge for a couple of hours after you've seasoned it. It'll get more flavorful. 
• Try not to peek in on it too often. Every time you open the oven, the oven temperature drops and it'll take more time to bringing up to the cooking temperature again. 
• Roast your veggies after taking the meat out of the oven. By the time the veggies are done, the roast will be perfectly rested and ready to be carved.