Easter/Passover/NoRooz Leg of Lamb!

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mmmm gaaahhhhhhhh drool

Nothing says “Happy Easter/Passover/NoRooz” like a lovely leg of lamb.  This was my first attempt EVER at lamb leg and I have to say, I impressed even myself, if not several of the neighbors.  The roasted meaty smell wafting down the shared hallway was intoxicating.  Astoundingly easy to prepare, then pop in the oven for 4 hours and forget about it!  Quite a crowd-pleasing receipe!

Ingredients

  • (1) 3-5 lb leg of lamb (with bone)
  • 3 tablespoons olive oil
  • (1) head of garlic, peeled, with each clove (if very large) halved
  • salt & pepper
  • (1) cup white wine
  • (6) bay leaves
  • (6) sprigs rosemary
  • (1) large bunch fresh thyme sprigs

Instructions:

-Preheat your oven to 300 degrees

-Get your butcher (or fearless self/husband) to trim away the sinew, the silver skin, and also clean the area around the bone at the bottom.  Rub the meat with 1 tablespoon of olive oil.  Make tiny slits deep enough for you to push the garlic cloves in so you no longer see them.  Salt and pepper all sides liberally.

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garlic insertion shot

-Preheat your roasting pan for searing.  Add the remaining 2 tablespoons of olive oil and once hot, sear the leg on all sides, creating a deep golden crust on the outside.

-Deglaze the pan with 1 cup of white wine.  Lay the rosemary and thyme on and around the leg.  Scatter the bay leaves.

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sear it, scatter herbs, roast, eat, collect accolades…

-Roast at 300 for 4 hours, turning once halfway through the cooking time.  Remove from oven and spoon pan juices over top.  I served ours with roasted potatoes and tomatoes.  YUMMMMM.  Happy Easter/Passover/NoRooz!

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