You never know that you’re going to like something until you try it, right?
That’s how I felt with lamb when I made it for the first time last spring.
It’s super elegant, a little gamey, and pairs perfectly with a fresh lemony green herb sauce (like a chimichurri sauce). I totally forgot to snap pictures of the sauce but trust me it is unbelievable!
There are several different cuts to choose from with roasting technique differing according to the cut.
For our New Year’s celebration Mr. Peaches and I selected leg of lamb to serve to our family.
Being the med student that he is, he was quite happy to do the job of trimming away all the fat and silver skin.
You can use a utility knife or electric carving knife to do this. I’d recommend this one.
On a side note, I’m delighted to be a new Cooking Light Bloggers’ Connection member! Stay tuned for more delicious recipes from Cooking Light.
peaches & cake
Roast Leg of Lamb
Cooking technique adapted from Cooking Light
- 1 7- to 9-pound bone-in leg of lamb
- 1 tablespoon grated lemon rind
- 3 tablespoons fresh lemon juice
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon chopped fresh rosemary
- 1 tablespoon chopped fresh oregano
- 1 tablespoon chopped fresh parsley
- 1 teaspoon sea salt or Kosher salt, or to taste
- 1/2 teaspoon freshly ground black pepper, or to taste
- 10 garlic cloves, halved
- Oil or cooking spray
- Trim the fat and silver skin from the lamb using a utility knife or electric carving knife.
- Combine lemon rind, lemon juice, olive oil, rosemary, oregano, parsley, salt, and pepper in a small bowl.
- Using a sharp paring knife, cut 20 (3/4-inch-deep) slits all over the lamb. Press 1 garlic half deep into each slit (don’t let them stick out too much or they will get smoky in the oven). Rub lamb with lemon herb mixture. Cover and marinate in refrigerator for a few hours, the longer the better if you have time (5+).
- About an hour before putting the lamb in the oven, remove lamb from
the refrigerator and let come to room temperature.
- Preheat oven to 450°F.
- Place lamb on a wire rack coated with oil or cooking spray; place rack in a roasting pan. Once lamb is at room temperature, bake lamb at 450°F for 20 minutes.
- Reduce oven temperature to 375°F (do not remove lamb).
- Bake an additional 1 hour and 10 minutes or until a thermometer inserted in thickest portion registers 135°F for medium. (The temperature of the lamb will vary greatly in different parts of the roast but don’t fret. You will actually get a range of meat cooked medium rare to well-done but that way everyone gets the cut they prefer!)
- Transfer the lamb to a carving board, cover with aluminum foil and let rest for 15 minutes. It will continue to cook as it sits.
- Cut across the grain into slices with an electric carving knife or a sharp knife. Transfer to a serving platter.
- Serve with green herb sauce (recipe below).
Green Herb Sauce
Adapted from various sources
Makes a large gravyboat-full of sauce (enough for 1 lamb leg roast)
1 cup fresh squeezed lemon juice
4 medium cloves garlic
2 teaspoons ground cumin
1 teaspoon paprika
pinch cayenne pepper
1 1/3 cup extra-virgin olive oil
leaves from 2 bunches of flat-leaf parsley (about 1/2 cup minced)*
1 handful fresh oregano leaves
sea salt & fresh ground pepper to taste
Blend all ingredients in a food processor until smooth. Transfer to a large gravyboat. Serve over lamb. Also good over chicken.
*Feel free to add in other herbs on hand, such as basil, cilantro, and/or mint.