Another Recipe Kitchen Tested by the Party Saviors
Roast Leg of Lamb
CATEGORY: Main Course - Lamb
Elegant yet easy to prepare!
PREP TIME: 10 minutes
COOK TIME: 80 minutes
1 4-5 pound bone-in or boneless leg of lamb. 3 gloves fresh garlic, thinly sliced 1-1/2 teaspoons olive oil 1 tablespoon chopped fresh oregano 1 tablespoon chopped fresh thyme leaves 1/2 tablespoon chopped fresh rosemary Salt & pepper to taste 3/4 cup water.
Preheat oven to 350 degrees F.
Remove any excess fat from the leg of lamb. Make short, deep slits all over lamb (all sides) and fill each slit with a garlic slice. With a basting brush or your hands, coat all sides of the lamb with the olive oil. Sprinkle herbs on lamb and salt and pepper to your liking.
Transfer the lamb to a wire rack placed inside a shallow roasting pan. After roasting the lamb for 1 hour add the 3/4 cup of water to the pan. Continue roasting, approximately 15-20 more minutes, until a meat thermometer inserted into the center (not touching the bone) reads 140 degrees F for medium rare, 155 degrees F for medium, and 165 degrees for well done. Transfer the lamb to a serving platter, lightly tent with foil and let rest for 20 minutes before carving. The lamb will continue to cook during this time, gaining another 5 degrees. Food connoisseurs highly recommend that lamb be cooked to medium rare; however, it is the cook's choice.
While the roast is resting, skim off fat from pan juices and pour juices into a small saucepan. Reheat over low heat.
To serve, carve lamb into thin (1/2") slices and drizzle with pan juices.