Obviously I’m on a roast for a simple but absolutely wonderful dinner kick. But seriously a Boneless Leg of Lamb Roast is an unbelievably easy meal to make. The first time I made lamb was a few Easters back, it was for the Holy Saturday dinner. I’m not sure why I got it in my mind that I had to make it, since we didn’t have it growing up as a traditional meal but somehow I was stuck on it. So, I bought a preseasoned section of leg of lamb from our local market. I was not willing to tempt fate by making it on my own that first year. I was actually terrified that I’d ruin even the preseasoned lamb. I didn’t ruin it, instead it was pretty good but I wondered after that could I make it myself & have be even better. After a few tries I got it. Which if you knew me is funny because when I was a kid I refused to eat lamb. I remember going to Greektown in Downtown Detroit with my parents, my Mom got lamb. I freaked out because I couldn’t believe people ate lamb. Mind you I ate cow, pig and various birds. So who was I to judge? As I got older I got over myself, tried lamb and loved it. I know I am a horrible and sick meat eater. Stranger still my once vegetarian (for 6 years) Hubby also loves it. It’s just like that saying “Once you go lamb you never go back” or something like that.
Here What You Need:
Boneless Leg of Lamb (ours is just under 5 lbs)
1 Whole Yellow Onion
5 Medium Carrots
5 Whole Russet Potatoes (medium)
1/2 Cup of Red Wine
2 Springs of Fresh Rosemary
2 Springs of Fresh Thyme
6–7 Cloves of Garlic
The Juice from 1 Whole Medium Fresh Lemon (about 1/4 Cup)
1/4 Teaspoon Salt
1/4 Teaspoon Pepper
1 Tablespoon Olive Oil
Here’s How you Put it Together
Our leg of lamb is pre-trimmed with some fat on but not an excessive amount, if your leg of lamb has too much fat trim off some of it but leave a nice layer. Keeping some fat is important because it provides flavor to the meat and renders down when cooking.
Then do a rough chop of your Rosemary, Thyme and Garlic (make sure you remove the outer layer of covering from the garlic). After you do the rough chop transfer this mixture (which smells divine) into a small bowl, in that small bowl squeeze the fresh lemon juice. Make sure you don’t have any paper cuts though or you will curse the day you were born or decided to squeeze fresh lemon juice. As my Hubby learned the hard way, since he was the one who decided “Hey, I’ll juice the lemon with my bare sexy, manly cooking hands” and then cursed everything under the sun.
Pour Olive Oil over the Lamb. Then Salt & Pepper the Lamb. Now you are going to take that mix of heavenly rosemary, thyme , garlic and lemon juice and rub your meat with it. (And for those of you who took that comment to a place that was totally inappropriate you are sick, sick folks). We did this after the Lamb was placed in the cast iron skillet (you could also cook it in a Dutch Oven or Roasting Pan).
Now add in your cut veggies. We halved the potatoes and carrots. The onions were quartered into fours. You can also add a little salt and pepper to your veggies. Then cover the Lamb with the 1/2 cup of Red Wine. After this cover the whole thing with tin foil if you don’t have a lid. Since we used a cast iron skillet we had to cover it with tin foil. Making a tin foil tent covering all the lamb, but not tight to the lamb itself.
Cook it on 400 degrees for 30 minutes. Then lower your oven temperature to 350 degrees cook for 1 hour. At this point it will medium-rare. Your meat thermometer when directly inserted into the center of the roast should register about 145 degrees F to 150 degrees F.
You want it only this much because you are going to let it rest for about 10–15 minutes and then you can carve that bad boy up (don’t forget to remove the string). When serving it, serve it with the veggies that roasted with it & use the liquid from the all the juices at the bottom of the pan to pour over the lamb slices and even your veggies. It is SO.FREAKIN.GOOD. Like I wrote earlier once you go lamb, you’ll never go back.
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