Roasted Leg of Lamb | Lamb

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Aug

2009

Roasted Leg of Lamb

This satisfying lamb recipe was submitted by our regular contributor Dae Thompson of Marietta, Georgia. Dae writes:

“Yippee! I finally found this recipe that I was taught by Mme. Jeanne, a wonderful French lady I knew many years ago. She prepared this for every special occasion or holiday. I loved working with her in the kitchen to prepare the meal, set the table, gather around and said Grace before we gobbled up the meal.”

Leg of Lamb is ultra superb in the world of food. Holiday occasions beg for this type of food love and care. Post this to your refrigerator for the upcoming holiday season. Your family and friends will thank you for it!

1/2 leg of boneless lamb (3-4 lbs.)

5-6 cloves of garlic, peeled and sliced thinly

1 teaspoon Kosher salt

1 teaspoon fresh ground black pepper or more to taste

1/4 teaspoon ground thyme

1/4 teaspoon garlic powder

2 tablespoons oil

1/4 cup all purpose flour, sifted

Fresh thyme sprigs for garnish

Mint Jelly with 1/2 tablespoons fresh, finely minced mint leaves whisked in (This was her secret)

1. Preheat oven 350*F.

2. Cut slits into the meat with a paring knife and insert garlic slices into the slits.

3. In a small bowl, combine salt, pepper, thyme and garlic powder, rub spice mixture all over meat.

4. In a large skillet, pour in the oil, swirl to coat pan and bring it to a high, but not smoking temperature. Sear the roast on all sides until browned. Place the roast on a rack in a roasting pan.

5. Add 1/2 cup water to pan. Cover with a lid or foil and bake for 25 minutes per pound or until internal temperature reaches 160*F for medium or 170*F for well done. Move the roast to a carving board, cover with foil to let rest and keep warm.

6. Pour pan drippings into a large measuring cup or a gravy separator cup, scrapping up the brown bits.

7. Skim fat, reserving 1/4 cup in a saucepan, add flour and water to drippings to equal 2 cups.

8. Add all at once to flour mixture. Bring to a low boil. Cook and whisk constantly until thickened and bubbly. (a blonde roux). Cook and whisk 1-2 minutes more. Remove from heat and cover.

9. Slice lamb, plate on a serving platter, garnish with fresh thyme sprigs and serve with gravy, mint jelly and side dishes of your choice.

Makes 6-8 servings.

Side dish suggestions:

Rice pilaf, plain white rice, egg noodles, new potatoes, baked asparagus, broccoli, green beans, peas.

Photo courtesy of Pink Olive Trading.