Leg of Lamb

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Dan here.  I find many types of animals to be delicious, but in a few cases, the younger animals are tastier than the adults.  That may seem cruel, but when it comes to sheep, I’ll take lamb over mutton any day of the week.  In fact, I almost called this post “Babies are Tasty”, but I decided maybe that would be sending the wrong message to America.  Just to reiterate, I do not advocate eating babies (except, apparently, baby sheep).

Anyway, usually when I cook lamb, I get shoulder chops, because they frequently go on sale at the Sunflower.  However, for Christmas Eve dinner, I decided to pull out all the stops and went in search of a leg of lamb.  After my eyes bugged out at the price of a couple of bone-in legs, I settled on a boneless version, which was a little bit cheaper and had the added bonus of being easier to carve.  I prepared it using the recipe below.  The herb crust was very tasty, but unfortunately parts of the roast were pretty chewy.  I think it would have benefited from thinner slicing of the meat.


Ingredients:
1 boneless leg o’ lamb (4 – 5 lbs) (Note:  Do not remove the netting until after cooking or the roast will fall apart)
5 cloves garlic, minced
2 1/2 tsp dried oregano
2 1/2 tsp dried thyme
2 1/2 tsp dried rosemary
2 1/2 tsp salt
Olive oil

Directions:
1.  Preheat the oven and a roasting pan to 450 deg F.
2.  Combine the garlic, herbs, and salt into a dry rub.  If desired, crush using a mortar and pestle.  Press into the lamb.
3.  Rub the lamb with a little olive oil and place it in the roasting pan.  After about 20 minutes, flip the lamb over using tongs and reduce the heat to 325 deg F.  Insert a meat thermometer into the lamb.
4.  Continue roasting until the lamb reaches the desired internal temperature.  I stopped at 140 deg F because Beth tends to like her meat a bit on the raw side, which took a little over an hour of total roasting time, but if you prefer your meat a bit more well done, you might want to wait another 10 or 15 degrees.

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5.  Allow the lamb to rest for about 10 minutes.  During this time the internal temperature as measured by the meat thermometer rose about an additional 10 degrees.
6.  Carve and serve.