Slow Roasted Leg of Lamb
This Holiday Season may look a little different, but just because you are celebrating with a Micro-Christmas Dinner, it does not mean it cannot be festive and incredibly delicious!
How about preparing a tender, juicy, slow roasted leg of lamb, crispy hasselback potatoes, roasted carrots with rosemary and Brussels sprouts with ribbons of prosciutto, then sprinkled with pomegranate arils?
The lamb is carved while the juices flavour a board sauce of rosemary, thyme, garlic, grilled lemon juice, olive oil and s&p, then served with traditional cranberry sauce… because lamb and cranberries are perfect match.
Perhaps you could start the meal with a flavour packed appetizer of antipasto skewers to wake up the appetite… and since you can make the skewers in advance, you will get to sit and enjoy them with your loved ones.
Ingredients
- 1 x 4.5 lbs local leg of lamb, fat trimmed to 1/8” thick
- 4 garlic cloves
- 1 tablespoon kosher salt
- 2 tablespoons finely chopped fresh rosemary
- 1 tablespoon finely chopped fresh thyme
- 1 teaspoon freshly ground black pepper
- 1/4 cup olive olive
- Board sauce (see below)
Preparation
Pound garlic to a paste with sea salt using a mortar & pestle, then stir together with rosemary, thyme, pepper and olive oil.
Place an oven safe cooling rack on a sheet pan and wipe rack with olive oil.
On large platter or board, pat the lamb dry, then rub paste all over lamb.
Place the lamb on the prepared rack/sheet pan and let stand at room temperature 30 minutes.
Preheat oven to 215°F convection roast (or 225°F regular oven)
Roast lamb in middle of oven until an instant-read thermometer inserted into thickest part of meat (do not touch bone) registers 115°F-120°F, approximately 1 1/2 hours.
Prepare board sauce in a small bowl and set aside.
Remove from oven and raise temperature to 450°F (or preheat grill to 450°F).
Return lamb to oven (or place on top rack of grill) and cook for 10-15 minutes until exterior is beginning to crisp up and internal temperature has reached 130°F.
Prepare cutting board with juice grove, by spreading board sauce in middle of the board.
Transfer lamb to cutting board, sitting meat directly on sauce. Cover with foil and let stand 15 minutes (internal temperature will rise to between 135°F -140°F for medium-rare).
Slice the lamb, piling the slices in the mixture of board sauce and lamb juices, so that every slice absorbs the additional flavour, then serve.
Board sauce
- 2 tablespoons finely chopped fresh rosemary
- 1 tablespoon finely chopped fresh thyme
- 1 garlic clove minced
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 2 tablespoon olive oil
- juice of 1/2 roasted or grilled lemon
Mix all ingredients together and set aside. Prepare at least 30 minutes prior to lamb finishing cooking to allow the flavours to blend.
In addition to this Slow Roasted Leg of Lamb recipe, you can find more of my Holiday Entertaining recipes here.