Roasted Leg of Lamb
If there’s one thing we’ve come to appreciate it’s having a freezer full of fresh meat. Most of the meat in our freezer is locally raised or, better yet, raised by us.
We’ve been experimenting with our fresh lamb for the last couple of months. One of the best things we like to cook is a nice lamb roast. If you enjoy a nice fresh lamb roast you can give this recipe a try.
Preheat oven to 450 degrees (trust me on this.)
Take a stick of butter and rub it over the bottom of a glass or ceramic baking dish.
Place the roast in the pan and using a sharp knife make several small cuts into the top of the roast.
Take several cloves of garlic and peel and cut them in half inserting a piece of garlic into each hole you made with the knife.
Brush the top of the roast with olive oil and sprinkle liberally with rosemary.
You can place a few halved or quartered potatoes around the roast if you like. If you do, add a cup of water to the pan to keep them moist.
Place the roast in the oven and let cook for 15 minutes at 450 degrees. Then reduce the heat to 350 degrees and cook approximately 20 minutes per pound or until a meat thermometer reads 135 degrees.
Sprinkle lightly with salt and let rest.
We love to sauté fresh asparagus with butter and garlic until crisp-tender. Or, add large pieces of carrot along with your potatoes before placing in the oven.
This is a simple yet very tasty way to make a lamb roast. Just remember that lamb is best when medium rare so don’t overcook it.
Give this Mint Tomato Sauce a try with your lamb.
- 3-4 lb Fresh Leg of Lamb
- 3-4 Cloves of Garlic peeled and halved
- 2-3 Tbs Rosemary
- Olive Oil
- Preheat oven to 450 degrees
- Coat a glass or ceramic baking dish with butter
- Place roast in pan and make several slits
- Place a half piece of garlic in each slit
- Brush with olive oil and sprinkle liberally with rosemary
- Bake at 450 degrees for 15 min
- Reduce heat to 350 degrees and cook 20 min per pound or until a meat thermometer reads 135 degrees.