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 Herb Crusted Leg Of lamb | Status Approved | | Name |  Herb Crusted Leg Of lamb | | Category | Meats | | Serves/Yields | 6-8 servings | | Source | Kate | | Difficulty | Easy | | Prep. Time | 30 minutes | | Cook Time | 1 to 1 1/2 hours | | Introduction | | This lamb smells devine when roasting and tastes even better.To create a delicious sauce after roasting the lamb, I like to use Madeira for deglazing the pan with this dish, but a good Marsala will also work well.
| | Ingredients | |
1/8 cup chopped fresh rosemary
1/8 cup chopped fresh parsley
1/8 cup chopped fresh thyme
1/4 cup chopped garlic
1 tsp capers , minced
1 tsp white_pepper
2 tsp freshly grated lemon zest
1 tsp salt , plus more, to taste
5 Tbs extra_virgin_olive_oil
1 tsp freshly ground black_pepper
1 bone-in leg of lamb , 5 to 6 lb., trimmed of
excess fat
10 medium sized fresh rosemary sprigs
10 medium sized fresh savory sprigs
5 heads of garlic , 1/4 inch cut off the top
1/4 cup Madeira
2 cups beef_stock
| | Directions | | Step: 1 | Move the oven rack to the lower part of the oven, but not on the very bottom and preheat to 450°F. (I usually have to remove one rack to do this) | | Step: 2 | In a small bowl, combine the chopped herbs, chopped garlic,capers, lemon zest, the 1 tsp. salt, 3 Tbs. of the olive oil, black and white pepper. Coat the lamb with the mixture.Let lamb sit in the fridge at least 2 hours or overnight (cover lamb if storing overnight). | | Step: 3 | Before cooking the lamb, remove from the fridge at least 1 hour before as cold meat does not brown well. In a large roasting pan over medium-high heat, heat the remaining 2 Tbs. oil. Add the lamb and brown, 3 to 4 minutes per side. Transfer to a platter. Arrange the rosemary and savory sprigs in the center of the pan. Place the lamb, fat side up, on top. Arrange the garlic heads around the lamb. | | Step: 4 | Roast until an instant-read thermometer inserted into the thickest part of the meat, away from the bone, registers 130°F for medium-rare, about 1 hour. Transfer the lamb to a carving board, cover loosely with aluminum foil and let rest for 20 minutes.
Skim the fat from the roasting pan, set over medium heat and add the Madeira, stirring to scrape up the browned bits from the pan bottom and smash the roasted garlic. Add the stock and bring to a boil for 1 minute. Strain the sauce through a mesh sieve into a saucepan, set over medium heat and cook until reduce and thickened, 5 to 10 minutes.Add a little butter to the sauce and whisk to aid in the thickening if needed. Taste and adjust the seasonings with salt and pepper.
Carve the lamb into thin slices and arrange on a warmed platter. Pass the sauce alongside. |
Time submitted: Monday, January 17. 2005 at 20:56:27 Contributed By: Kate
Rate It| Average score: 4.1 () votes: 10 |  |  |  |  | |  | Comments
No Comments Allowed for Anonymous, please register Re: Herb Crusted Leg Of lamb (Score 1)
By paulamathers on Tuesday, October 31, 2006 @ 10:38:17 CET
(User Info | Send a Message) | | i made this last night so that we could have lamb for dinner all week, its lovely! |
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