Lamb was on sale everywhere for Easter and I had to get it. I love lamb chops but I like leg of lamb as well. Lamb has a distinct flavor and it isn't for everyone but I think it is delicious if prepared right. I used Emeril's Recipe from food network as my guidance and made a few changes. His recipe called for bone in leg but I used boneless.
1 leg of lamb, boneless(about 4 pounds)
1/4 cup fresh lemon juice
8 cloves garlic, minced
3 tablespoons chopped fresh rosemary leaves
1 tablespoon salt
2 teaspoons coarsely ground black pepper
2 tablespoon cumin powder (I added this)
Preheat the oven to 400 degrees F.
Using your hands, rub the lamb all over with the lemon juice. Pat the garlic and rosemary evenly all over the surface of the meat. Season the meat with the cumin, salt and pepper and place the lamb in a roasting pan. Place the lamb in the oven and roast for 30 minutes. Reduce the oven temperature to 350 degrees F and continue to cook for about 1 hour longer for medium-rare, or until a meat thermometer inserted into the center of the roast registers about 145 degrees F to 150 degrees F (be careful that the thermometer does not touch the bone.) Remove lamb from pan and allow to rest for 10 to 15 minutes before carving.
Sauce: (I didn't make this)
1 cup chopped fresh herbs (combination of rosemary, chives, and parsley)
2 cups diced onions
2 cups chicken stock
1 cup red wine
Position the roasting pan over your stove burners. Add mixed herbs and onions to pan, and stir to combine with pan drippings. Add chicken stock and wine to deglaze the pan, scraping the bottom with a wooden spoon to release any fond. Reduce over high heat until sauce consistency. Strain before serving, if desired. Slice lamb and serve with sauce drizzled over the top.
My rosemary bush. It's 2 yrs old.
Have your ingredients ready.
Rub lamb with lemon juice.
I also pushed rosemary and garlic in in slits of lamb. If you are using boneless leg of lamb, you can use your fingers to locate the slits.