Roast Leg of Lamb

8 Apr

 

This is one of my husband’s favorites.   Unfortunately, the price of lamb makes it so we can’t enjoy it very often, but we do splurge to get it every so often.  This leg of lamb we got at the local Farmer’s Market from San Ysidro Farms.  It turned out really good, so good that even my 3-year-old asked for seconds.  This was our Easter meal, and I served bread and celery dressing and roasted asparagus with this.

 

Roast Leg of Lamb

What you need:

5-6 lb leg of lamb
1-2 garlic cloves, peeled and cut lengthwise
Oregano
Rosemary
Juice of 1 lemon
Red wine (I usually use merlot)

How to make it:

Preheat oven to 375 F.

Make quarter-inch deep incisions in all sides of lamb and insert a sliver of garlic in each slit.  See picture below.

Baste with lemon juice and red wine and season with oregano and rosemary.  Place on a rack inside a roasting pan.  Cook fat side up for 1 hour, basting every 15 minutes.  You may need to add water to the bottom of the roasting pan to help with basting.  Turn leg over to brown other side as well, 1-2 hours, or until desired temperature is reached. 130 F – 140 F for rare, 140 F – 150 F for medium, and 150 F – 160 F for well done.

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