Lamb is the perfect offering for dinner. Lamb can be a little gamey, so be sure to trim off some of the fat. I always buy domestic lamb. Domestic lambs are feed grass up until 30-day before slaughter, then they are feed grain. Substituting grain for grass changes the taste of the lamb along with the amount and type of fat.
LEG OF LAMB
1 teaspoon dried rosemary, 2 1/2 tablespoon olive oil, 1/4 teaspoon dried rosemary, 1/2 teaspoon dried sweet basil, 1 tablespoon smoked paprika, 1 (1 oz.) can anchovies, drained, 2 tablespoons Dijon mustard, 2 garlic cloves, sliced, 4 ounces salted butter, 2 1/2 tablespoons fresh lemon juice, 1/4 cup dry red wine, 1 (6 lb.) boneless leg of lamb, trimmed to remove fat, 4 ounces mint jelly.
Preheat oven to 250 degrees. In a bowl, add the rosemary, olive oil, basil, paprika, anchovies, lemon juice, and mustard, mix well. Using a knife, make about 10 slices into the lamb, insert the garlic slices. Rub the seasoned oil all over the lamb, marinate in the refrigerate for at least 6 hours. Place lamb fat side up in a shallow pan, pour the wine into the pan, cook covered for 4 hours. Remove from oven, spread the mint jelly all over the meat, return to oven uncovered and cook for another hour. When done, the internal temperature is between 140 – 145 degrees; the lamb is done. During the last 15 minutes of cooking, turn the oven to broil. This process will crisp up the skin, fat, and mint jelly. Remove the lamb from the pan, put the pan on top of the stove. Deglaze the pan by adding a little more wine, and 1 tablespoon of cornstarch stir and scrape up all the brown pieces and bits. Taste, the juice add salt, pepper, and granulated garlic if needed, cook and stir another 3-4 minutes or until the juices thicken slightly, and the flavor of the cornstarch is gone serve as a sauce over the lamb.