Wednesday, June 11, 2014

Roasted Leg of Lamb

Since I've been little I have loved lamb. It may be because my mom has been making this lamb recipe for years. It's a time consuming process, but the end result is worth it. There are usually leftovers, which heat up well with some extra sauce. I've also used the leftovers to make Greek style wraps the following day, which I love as well. Put some lamb slices in a wrap with cucumber yogurt sauce or tzatziki and tomatoes and you're lunch is ready. This is definitely a meal made for sharing and it always looks impressive taking a huge roast out of the oven. Just make sure someone will carve it nicely. Serve this with roasted vegetables and mashed potatoes for a hearty meal.

1 leg of lamb (about 4- 5 pounds)
1 tablespoon salt
3 twigs rosemary, cut into 1" or 2" pieces
3 cloves of garlic, cut in half
1/4 cup of oil

2 tablespoons mustard
3 cloves garlic, minced
1 tablespoon chopped rosemary
3 tablespoon white wine
1 tablespoon vinegar
Salt and pepper
1/4 cup white wine
1/2 cup powdered gravy mix
1/2 teaspoon tomato paste
1 teaspoon mustard
1 teaspoon lemon juice

Preheat your oven to 425ºF and place your oven rack towards in the lower part of the oven. Rub the tablespoon of the salt on the lamb. With a knife, make small slits into the lamb. Push the garlic and rosemary into these slits. Put the lamb in an ovenproof dish. In the meantime, heat up the 1/4 cup of oil. When warm, pour it over the lamb. Put the lamb in the oven and roast for 25 minutes. In the meantime, mix all of the marinade ingredients together. Baste the lamb with the marinade throughout the cooking process. After the 25 minutes, reduce the heat to 350ºF. The meat should take approximately 70 minutes after this (you can calculate 20 minutes per pound of meat). While the meat cook, place all of the sauce ingredients in a saucepan and simmer for 15 minutes. When you remove the lamb from the oven, mix this sauce with the juice from the lamb and use as a gravy.
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