I love lamb, but I usually only go to it when I am cooking something from the Middle East or India. I was at Costco the other day and saw a two-pack of beautiful lamb leg roasts for only 20 dollars. I grabbed it real quick, my mind spinning with ideas on what to make. I knew I wanted to roast one whole because thats another thing - when I make lamb at home I usually cook it to death and the meat is falling apart. I get plenty of medium rare lamb out at restaurants so why couldn't I make it at home? The result was very tasty, now what should I do with the second one?
Rosemary and parsley from my mom's garden.
In the processor with garlic, olive oil, and salt.
The lamb leg. Since the bone has already been taken out, you can open this thing up like a book.
Slather that herb mix on the inside of the leg.
Then just roll it back up like you found it!
Some butchers twine will help you. I then salt and peppered the exterior.
Yum, over an hour later.
I have to be honest, I actually did NOT cook this thing perfectly. Something weird happened in the oven and the bottom half stayed completely raw! If I could do it over again, I would flip it at some point. During this picture, the raw part is back in the oven.
The parts that cooked, cooked perfectly though. Medium-rare.
I loved this meal.
The potatoes were just mashed potatoes with some garlic, butter, milk and a generous scoop of horseradish. The carrots were blanched, then cooked with butter and brown sugar.
The Lamb was de-boned and butterflied (ask your butcher). Take it home, open it up and smear the herbs on the inside. Wrap it back up and tie it. Cook on 400 for the first 20 minutes, 350 for the next 20 or so, then flip it and cook until the internal temperature is 132. It will raise to 140 as it rests for 15 minutes out of the oven. These times are for a 2 to 3 pound leg.