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!
- (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
-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.
-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.
-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!