LEG OF LAMB

 

leg of lamb.3

Lamb is the perfect offering for dinner today.  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

2 1/2 tablespoon garlic oil, 1 tablespoon fresh rosemary, chopped,  1/2 teaspoon dried sweet basil, 1 tablespoon smoked paprika, 1 (1 oz.) can anchovies, drained, 2 tablespoons Dijon mustard, 6 garlic cloves, sliced, 1/2 stick butter, 2 1/2 tablespoons fresh lemon juice, 1/4 cup dry red wine, 1 (6 lb.) boneless leg of lamb

In a bowl, add the rosemary, garlic 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 refrigerator for at least 1 hour. Preheat the oven to 325 degrees. Remove the lamb from the frig, turn the lamb fat side up in a shallow pan, pour the wine into the pan, cook tented with foil for approximately 1 hour. Remove the foil roast another 30 minutes. During the last 15, turn the oven to broil.  This process will crisp up the skin and fat. I like my lamb medium-rare, test doneness with an internal temperature gauge.  When the internal temperature is between 125-130 degrees, the meat is done.

Remove the lamb from the pan, put the pan on the stovetop. Deglaze the pan by adding a little more red 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.

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