Roast Leg Of Lamb
- Total Time
- About 4 hours
- Rating
- Comments
- Read comments
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Ingredients
- 1large onion, peeled and sliced
- 6 to 8cloves garlic, peeled and lightly crushed
- 6 to 8sprigs fresh thyme, bruised
- 6 to 8sprigs fresh oregano, bruised
- 1bottle dry white wine
- 1cup extra-virgin olive oil
- 15-to-6-pound leg of lamb
- 1½teaspoons salt
- 2teaspoons coarsely ground black pepper
Nutritional analysis per serving (8 servings)
844 calories; 62 grams fat; 19 grams saturated fat; 0 grams trans fat; 34 grams monounsaturated fat; 6 grams polyunsaturated fat; 7 grams carbohydrates; 2 grams dietary fiber; 2 grams sugars; 46 grams protein; 582 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Combine the onion, garlic, herbs, wine and olive oil in a shallow dish large enough to hold the lamb. Add the lamb and rub the mixture over it. Marinate in a cool place for 1 to 2 hours, turning frequently. Remove from the marinade about 2 hours before serving. Pat dry and bring to room temperature. Take the thyme, oregano and garlic out of the marinade. Remove the leaves from the thyme and oregano and mince with the garlic. Place in a small bowl. Stir in the salt, pepper and enough marinade to make a stiff paste.
- Step 2
Preheat the oven to 450 degrees. Place the lamb on a rack in a shallow roasting pan. Rub the paste all over the lamb. Roast for 15 minutes. Reduce the heat to 350 degrees. Roast for 15 minutes more. Turn the lamb over. Roast for 30 minutes. Turn again and roast for 25 minutes longer. The lamb will be rare. Remove from the oven. Let it rest for 15 minutes. Carve, reserving the juices. Place on warmed serving plates. Drizzle with the juices. Serve with the beans and greens.
Private Notes
Comments
Do you have any recommendations? Ok not sure where to find the best meat recipes. Thanks!
Good recipe re roasting times and turning the meat over. But it is entirely too fussy about all of the steps of "removing leaves" and "making pastes". Choose the herbs you wish to use, combine in a mini-food processer and rub the meat thoroughly. Jam a small knife into the meat about 3 inches in about 6 places and stuff the meat with the herbs with your index finger. I sawed off the shank to save for a ragu later. That allows you to fit the remaining lamb in a Dutch oven for roasting.
I added rosemary to the herb mix to give the drippings an additional zing. You'll need to adjust the roasting time to fit how much the leg weighs (which can vary a lot depending on the source.) I also trim the meat off the shank just enough so that I can grab it and turn the lamb easier during roasting. The exposed bone also makes it easier to carve. Years later I found out this is called the french cut, so I used that term next time I ordered a leg from the butcher.
Roasting times are based on the oven, how it holds and distributes heat and rhe vessel. USE A MEAT THERMOMETER. Sorry for the all caps, but I am continually advising my newer chef freinds to rely on this tool, and for some reason they resist. Rare.120, Medium 135 and 140-150 well done. A good piece of meat should be delicious no matter the temp. Your thermometer is your most reliable freind in the kitchen .
What beans and greens??