gltsoi (gltsoi) wrote,

Roasted leg of lamb

I don’t make lamb often, and when I do, it is usually a rack of lamb, but the semi-boneless leg of lamb roast was on sale so I decided to give it a whirl. My recipe is loosely based on one by Bobby Flay combined with the technique for porchetta. I butterflied the leg and slathered it inside and out with a paste of parsley, garlic, lemon zest, salt, pepper and EVOO. I rolled it up, tied it together and placed it on a bed of quartered potatoes, onions and carrots. I roasted it in a 425 degree oven for 20 minutes and then lowered the oven to 350. My roast was only 2.5 pounds, so it took an additional 40 minutes to get to medium/ medium rare. I should have pulled it out a little sooner – I prefer medium rare/ rare, but I am sure Steve appreciated the lack of blood on his dinner plate. I let it rest for 30 minutes.

The lamb was tender, but the flavor was more subtle than I expected. I think this was because I did not marinate the lamb – next time I will let it sit for 24 hours. It still made for a simple, hearty and delicious dinner and even better sandwiches the next day. I forgot to take a picture after, so here it is before it went in to the oven.

Leg of lamb, before cooking
Tags: entrees, meat, recipe
  • Post a new comment


    default userpic

    Your reply will be screened

    When you submit the form an invisible reCAPTCHA check will be performed.
    You must follow the Privacy Policy and Google Terms of use.