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Roasted Leg of Lamb with Herbs

April 16, 2019 Gardening & Good Eats 0
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I used to be nervous about cooking lamb. But I find that it is easy and for the most part our family enjoys it.

So – Here is one of the dishes I am going to use my preserved lemons on. I just have to be careful because they do have a little more salty taste when compared to fresh lemons – or lemon juice.

ALSO: I reference butcher’s twine in the event you can’t get the mesh net – and to be honest, in case you can’t get the mesh back on the roast. So you know, you can use any string/twine that is made from 100% cotton. Avoid anything synthetic at all costs. It melts into your food and that can’t be good!

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Roasted Leg of Lamb with Herbs

The leg used is boneless and if possible see if you can get your leg in a netting - rather than tied. Otherwise you will have to untie, unroll and retire to stuff the lamb. If roasting in the netting, use kitchen shears to remove prior to serving. 
Course Main Course
Cuisine American
Keyword garlic, lamb, leg of lamb, lemon, parsley, rosemary
Prep Time 25 minutes
Cook Time 1 hour
Standing Time 2 hours
Total Time 1 hour 25 minutes
Calories
Author Bernie Griffith

Ingredients

  • 4-5 lb boneless leg of lamb, rolled and tied
  • 3 teaspoons kosher salt
  • 2 teaspooons fresh ground black pepper
  • 1/2 cup loosely packed fresh rosemary
  • 1 cup loosely packed fresh flat leaf parsley
  • 1/4 cup loosely packed fresh thyme leaves
  • 3 shallots chopped
  • 7 garlic cloves
  • 2 wedges preserved lemon pulp removed
  • 1 tablespoon preserved lemon brine
  • 12 tablespoons olive oil
  • 2 lbs small red or new potatoes if desired
  • butcher's twine if needed

Instructions

  • Remove lamb from mesh or untie and unroll.  Let stand for 60 minutes. 
    Rub lamb with 1 1/2 tablespoon of salt and 1seaspooin of pepper.

    Let stand at room temp for 1 hour. 
    Remove pulp from preserved lemon wedges and cut the peel into strips. 
  • Using a chopper or food processor, pulse rosemary leaves 5-6 times until finely chopped. 
    Add parsley, thyme, garlic, shallots, preserved lemon peel and lemon brine. Pulse 4-5 times until finely chopped. 
    Add 8 tablespoons of olive oil and pulse 7-8 times - or until smooth. Scape down the sides of the processor bowl as needed. 
  • Rub the mixture over the inside portion unrolled leg of lamb. 
    Reroll the lamb and place the mesh back on or reroll and tie using butcher's twine. 
    Rub remaining mixture over the outside of the leg of lamb. 
    Place in a large roasting pan and let stand for 30 minutes. 
  • Preheat oven to 450 degrees. 
    IF adding potatoes: Toss the potatoes, remaining salt, pepper and olive oil. 
    Place potatoes around the lamb in the roasting pan. 
  • Back at 450 degrees for 50-60 minutes - or until a meat thermometer inserted into the thickest part of the roast registers 125 degrees. 
    Remove lamb from pan and loosely cover with foil. Let the lamb stand for 15 minutes before slicing. 

Notes

I added the standing time to the total so that everyone would be aware that this isn't a recipe that you prep and cook. This way you can allot for the proper time - even if most of  it is standing time over the work and cooking time. 

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