“What Do You Mean You Don’t Eat No Meat? That’s Okay. I’ll Make Lamb.”
Let’s Blog Over The Leg of Lamb…
Lamb is hands down my favorite meat to eat. I always make it, and every time that I do, I’m more and more impressed with myself as is anyone that has the honor of tasting. I made lamb for Easter, posted it on my stories and it was hands down one of my most popular and commented on stories ever.
Quality lamb has such a distinctive delicious flavor of its own. A leg of lamb rubbed with herbs and spices, and roasted to a perfect medium temperature is a beautiful thing to behold. Not only does this make the perfect centerpiece for a celebratory meal, but the pleasure you feel the moment you cut into the roast to reveal your success at the ancient art of meat cookery would leave anyone to beam with pride!
Throw in some potatoes, oranges, carrots. Roast it together. Nothing is off limits.
The Sip: Lamb pairs excellently with red wines. I’d go for a bold Bordeaux with this dish.
Hope you enjoy!
Roasted Leg Of Lamb
- 1 Bone In Leg of Lamb 5 lbs
- 4 Large garlic cloves, crushed but left whole
- 2 tbsp Kosher salt
- 1 tbsp Ground cumin
- 2 tsp Ground coriander
- 2 Lemons Zested
- 1 Orange Zested
- 2 tsp Red Pepper Flakes
- 5 Heads of garlic ¼ inch cut off the top
- 20 Rosemary Springs
- Place the lamb in a large roasting pan. To make the marinade, in a bowl, combine the garlic, salt, cumin, coriander, lemon zest, orange zest and red pepper flakes and stir to mix well. Rub the marinade evenly all over the lamb. Cover with plastic wrap and let marinate in the refrigerator for at least 1 hour or up to 24 hours.
- Preheat an oven to 450°F. Remove the lamb from the refrigerator and let come to room temperature while the oven is heating; discard the garlic.
- Arrange the rosemary in the center of the pan. Place the lamb, fat side up, on top. Arrange the garlic heads around the lamb.
- Transfer the pan to the oven and roast until the surface of the meat is beginning to caramelize, about 15 minutes. Reduce the oven temperature to 325°F and continue roasting until an instant-read thermometer inserted into the thickest part of the meat, away from the bone, registers 135°F for medium-rare, 30 to 45 minutes more. Transfer the lamb to a cutting board, cover loosely with aluminum foil and let rest for 10 to 15 minutes. Reserve the pan with the drippings.
- Carve the lamb, first slicing it from the bone in large pieces, as few as possible. Cut the meat on the diagonal against the grain into slices about 1/2 inch thick. Fan a few slices on each plate and drizzle the pan juices over the top.