Tammy left us a comment that she wanted the recipe of the roast leg of lamb from our Winter Solstice/early Christmas dinner. Instead of sending it to only her, I thought I’ll share with everyone here.
Mom got this recipe from a magazine, then made a few tweaks. It is an easy recipe – most of the work is done by the oven. However, it’s very tasty and would be great for inviting guests over for dinner.
Roast Leg of Lamb
- 2.25 kg leg of lamb, boneless
- 6 cloves garlic, chopped
- 1/4 cup dried parsley (or chopped fresh parsley)
- 2 tablespoons fresh thyme leaves
- 2 tablespoons olive oil
- 1 lemon, zest only
- Salt & pepper to taste
- Combine garlic, parsley, thyme, olive oil, lemon zest in a food processor, and blend until it forms a paste.
- Slice 12-18 deep slits into the meat and gently press the herb paste into the slits. Try to use all the marinate paste; rub any remaining paste on the surface of the leg of lamb. Put the lamb in the fridge for about 2 hours.
- Preheat the oven to 450F.
- Take the lamb out of the fridge. Season the outside with salt and pepper. Place the lamb on a rack in a roasting pan and roast 10 minutes.
- Then, reduce oven temperature to 350F. Continue roasting the lamb for 1 hour and 20 minutes, or when the meat thermometer reads 130F, at the thickest part of the meat, for medium rare.
- Remove the lamb from the oven and cover it loosely with foil. Rest the meat for 20 minutes before carving.
Enjoy! Let us know how yours turns out!