Question:
How do I roast a lamb?
Basic Roasted Leg of Lamb
A friend of mine from Oz uses this method for preparing a leg of lamb.
1 Leg of Lamb
Fresh Garlic (1-2 cloves)
Fresh rosemary
Olive oil
dried rosemary
Cut off excess fat from leg of lamb, leaving some for flavour and drippings while the lamb cooks.
Stab small holes with a knife and insert thin slices of garlic cloves deeply into each.
Make a few more holes, and insert small sprigs of fresh rosemary.
Rub the lamb with olive oil and sprinkle with dried rosemary.
Place on a wire rack in large roasting pan. Preheat oven to 400 degrees. Cook lamb for 15 minutes; reduce heat to 350 and continue to cook 20 minutes per pound for a medium doneness.
Remove from oven, cover with foil and let stand for 15 minutes before carving.
Stuffed Boneless Leg of Lamb
Boneless Leg Of Lamb Stuffed With Basil And Chevre
4 1/2 pounds boneless leg of lamb
salt and pepper -- to taste
minced garlic -- to taste
fresh basil leaves
2 teaspoons minced fresh rosemary
1/2 chevre (goat cheese) log
beef or veal stock
fresh mint for garnish
Lay the butterflied lamb flat and season well with salt, pepper and minced garlic. Covered the entire
inside surface with fresh basil leaves and about 2 teaspoons of minced fresh rosemary and 1/2 chevre.
Roll the lamb up, tie securely so that none of the cheese escapes. Generously salt and pepper the
outsides of the rolled leg and roast at 325 for about 25 minutes per pound or 150 degrees on an instant thermometer (for medium).
Remove to a platter and allow to rest 10-15 minutes while you defat the drippings, deglaze with beef or veal stock, adjust seasonings and pass the
juices with the meat.
To serve, slice, garnish the platter with mint or basil leaves.
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