Tuesday, February 9, 2016

Roast Lamb Leg

It's that wonderfully romantic time of year.  Valentine's Day is coming this weekend.  I am typically a big fan of decedent desserts as my past posts have revealed.  Meringues in 2014 and Chocolate Lava Cake in 2015. 


This year I've gone the opposite way.  I catered to my husband the carnivore and made Roast Lamb.  Which was amazing!

Roast Lamb Leg

20 minutes of Prep
20-25 minutes of Bake time
10-12 Servings

·       1 Boneless Lamb leg 4-5 lbs
·       16 oz of cherry tomatoes
·      1 tsp. Pepper
·      2 tsp. Salt
·      1 Tbsp. Dried Rosemary
·      16 oz. Red Wine
·      4 Garlic Cloves chopped
·      3 Tbsp. Olive Oil

Preheat oven to 450 degrees F.



Mix the garlic, pepper, salt, and oil together to make a rub.  Keep the lamb in it's netting and rub the mixture over it.  Place in the baking pan and add the cherry tomatoes all around it.  Pour the wine over the lamb.  Place in oven at 450 for 15 minutes.  Then lower the temperature to 350.

  Check out my digital thermometer.  For medium rare, you want the lamb to read about 145 in the middle.  160 for medium.  I guesstimated about 20-25 min per pound.  Since my lamb was 4 lbs, I cooked it for an hour and 20 minutes.  It came out perfect.  I did baste it a few times during the oven time. 



Remove lamb from oven and check temperature.  If it reads what you're looking for, then cover with tinfoil and allow to rest 10 minutes or so.  Serve with veggies and either rice or a small noodle like orzo.