What’s For Dinner: Roast Leg of Lamb
So I have been trying to come up with a menu to prepare for my dinner, so I decided to hit my girl Jessie up to see what she was cooking. She had dinner already prepared and it was calling my name! Her roast leg of lamb had me blown away! She had outdone herself! It was so warm, pink, and juicy on the inside, while crisp and flavorful on the outside. Turns out Jessie makes it every Easter and this year she decided to make it a little early.
Jessie served her roast leg of lamb with Asparagus Sautéed in Olive oil and garlic; Spinach and Strawberry Salad with toasted Almonds and Feta; Roast Cubes of Squash, Parsnips, and Carrots; Homemade Yeast Rolls; and a big bodied Shiraz.
I know I told u that her roast leg of lamb was off the chain…So I came with mouth watering pics of our delicious meal together.
- Roast Leg of Lamb
- Wild Mushroom Herbed Couscous
- Spinach, Strawberry, Fetta salad
- Garlicy Asparagus with Pine Nuts
- Israeli Watermelon Mint Soup
- Roasted Root Vegetables with Thyme
- Homemade Yeast Rolls (from my mama)
- Minted Tzatziki Sauce with Champagne
- Cabernet Sauvignon
Do you want to learn how to make this fabulous meal?
Just follow the instructions below!
- 1 cup orange juice
- 2 cup white wine
- 10 cloves garlic, minced
- 4 teaspoons of fresh thyme
- 5 Tbsp of fresh chopped rosemary
- 5 leaves of mint
- 1 teaspoon of fresh ground pepper
- 2 Tbsp olive oil
- 1 (16-pound) leg of lamb, bone-in
1 Place lamb and marinade into a plastic bag. Plane inside Marinate for several hours, or overnight, in the refrigerator. Remove the lamb, still in its marinade bag, from the refrigerator at least an hour before putting in the oven to help bring the lamb closer to room temperature before roasting.
2 Preheat oven to 425°F.
3 Remove the lamb roast from its marinade bag. Pat the marinade off the lamb with paper towels. Sprinkle with salt and pepper remembering at this point there has been no salt added to the marinade! Place in roasting pan fat side up, so while the lamb is cooking the fat will melt into the meat. Insert a meat thermometer into the thickest part of the roast, not touching the bone if your roast is bone-in. drippings. I sometimes put a bit of water in (1/2 cup) so the melting fat doesn’t burn.
4 Roast at 425°F for 25 minutes. Then reduce the heat to 300°F and roast an additional hour (for a 6 pound roast), about 10 minutes per pound. If you are cooking a roast bone-in, it will need a longer cooking time than a boneless roast.
Cook to about 130°F for a pretty pink med rare. DONT COOK TIL DONE – YUCKY AND DRY!!! Tent roasting pan with foil and let it sit for at least 20 min so that it can absorb all of the juices.
5 Pour the juice and drippings into a gravy boat or bowl with ladle to serve atop the meat.