[Recipe] Roast Leg of Lamb

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

Ingredients

• 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

Preparation

1. Combine garlic, parsley, thyme, olive oil, lemon zest in a food processor, and blend until it forms a paste.
2. 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.
3. Preheat the oven to 450F.
4. 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.
5. 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.
6. 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!