Leg of Lamb Roast
April 2, 2021 • 0 comments
Ingredients
- (1 (3-4 lbs)) Rocklands leg of lamb
- (2 sprigs) Rosemary (destemmed & minced - for stuffing)
- (2 sprigs) Rosemary (whole - for roasting)
- (6 cloves) Garlic (chopped - for stuffing)
- (12 cloves) Garlic (halved - for roasting)
- (1) Large onion, quartered
- (1 quart) Stock
- (1/2 bottle) Light red wine
Directions
- Thaw the leg of lamb overnight in the refrigerator. Open package & set on a cutting board.
- Preheat the oven to 350.
- Make small incisions (1/2" deep x 1/2" wide) all around the leg (12 or so) & stuff with minced rosemary & garlic cloves.
- Place a dutch oven on the stovetop (without the lid), turn stove to high, and add 2 tbs of high-heat oil (we prefer avocado or coconut).
- Once screaming hot, place the leg of lamb in the dutch oven, browning the leg by turning each side after about 30-60 seconds (a good browning will add greatly to the flavor - just watch out for splattering hot oil).
- Once browned, remove dutch oven from direct heat, add the remaining garlic, onion, stock, and wine to the leg (liquid should cover at least 1/2 of the leg). Cover dutch oven with it's lid and place in the oven.
- Cook until moist & tender (2-3 hours). Remove the lid & turn heat up to 425 for final 30 minutes.
- Remove leg & set aside in a warming pan.
- Skim fat & chunks from dutch oven. Place on stovetop & reduce until 1/4 of original volume.
- Slice leg as desired & drizzle reduction over leg.
- Serve with roasted golden fingerling potatoes (sliced, well oiled & salted, and dressed with minced garlic, sliced onions & minced Rosemary - then roasted till golden brown), grilled asparagus (grilled well oiled & salted), and our Farmhouse red wine.