Roast Leg of Lamb

The catch up blogging continues…

Sunday is usually the day when I make a more special meal.  Special does not always mean elaborate though.  Sometimes it means just a great joint of meat cooked perfectly in the oven, while you watch football or drink wine.  Earlier this month I was at the local grocery store and found a beautiful 3-4 lb. leg of lamb (shank end).  Beatriz and I adore lamb (probably our favorite meat), so it’s always a treat to make it.  Best part of about the meal is I used what I had on hand to season it.  We served it with some fingerling potatoes and a salad, using the vegetables we get from our organic buying club.

Roast Leg of Lamb

1/2 cup good olive oil
3-4 cloves of garlic, minced
1/2 tsp of crushed red pepper
3-4 tbs of assorted chopped fresh herbs (parsley, thyme, and rosemary is what I used)
zest and juice of one lemon
salt and pepper to taste
1 3-4 lb leg of lamb

Method:  mix together first 6 ingredients.  Rub herb mixture on lamb, and let lamb rest and room temperature for about 45 minutes.  Place lamb in preheated 375 degree oven (I like to roast a bit higher heat because we liked a more brown outside and very rare in the center, you can cook at 350 if you want a bit more even cooking) for about an 1 hour or until internal temperature reaches 140.  Remove from oven and let rest for 10 minutes.  Carve and serve.


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