Monday, April 14, 2014

Succulent Roasted Boneless Leg of Lamb and Roasted Vegetables


One of the Hubs favorite meals is lamb ... in any possible way. Problem is a big leg of lamb is too much for just the us two. But last weekend I actually found a small 3 pound boneless leg of lamb. It was perfect just for us two! I marinated it for a little over 24 hours and I have got to tell you it was so tender, succulent, juicy and it was packed with flavor. Sometimes a marinade can take over the beautiful flavor of what it is marinating. Not this marinade, it compliments the lamb beautifully, bringing out the robust, yet delicate flavor of the lamb. The rosemary, lemon and garlic enhance the natural sweetness that is in the lamb. Add to that, roasting beautiful simple vegetables, like onions, potatoes and carrots, right along with the succulent roasted lamb and you have an all in one pan meal. It's simply perfect!

4-5 garlic cloves, roughly chopped
2-4 springs of fresh rosemary, leaves stripped from stems
1 teaspoon fresh greek oregano,
2 lemons, zested & juiced
1/4 cup olive oil
1 handful of parsley
1 teaspoon salt
Pepper to taste

3 pound boneless leg of lamb
Salt & Pepper

1 1/2  pound small red potatoes, halved
1 pound french carrots or baby carrots
3 large Vidalia onion, sliced in thick wedges
Olive Oil
Salt and pepper

Place all the ingredients, except lamb, in the bowl of a food processor or blender
and pulse till all the ingredients are incorporated and garlic and herbs are well minced.

Place lamb in a zip bag, add the marinade, seal bag, place it in a bowl and place in fridge. Allow to marinate for at 24-36 hours. Turning bag every so often to distribute marinade to all parts of the lamb.

Remove lamb from fridge 2 hours before cooking to allow to come to room temperature. In the meantime line roasting pan with foil (for easy clean-up).
Pat lamb dry, salt and pepper to taste, reserve marinade.

Drizzle olive oil at the bottom of the roasting pan, place onion wedges down first. Over each onion wedge place a potato half or carrot over each wedge. Drizzle with reserved marinade over all the vegetables and salt and pepper lightly.

Preheat oven to 325 degrees F

Heat outdoor grill* for 15 minutes over high flame. Place lamb on oiled rack and brown on each side. Remove from grill and transfer to roasting rack. Insert a thermometer into the thickest part of the lamb. Place in oven and roast to preferred doneness, according to temperatures below.

Rare:  120-125 degrees F
Medium Rare: 130-135 degrees F (Our personal preference)
Medium: 140-145 degrees F
Medium Well: 150-155 degrees F
Well Done: 160 and over degrees F

Keep in mind that you should remove roast 5 degrees short of preferred doneness because of residual heat or carry over cooking. For example, if you want your lamb at medium rare, 130 degrees F, remove it from the oven when it reaches 125 degrees F. As it rests it will continue cooking and reach the desired temperature.

Let the lamb rest for 15-20 before slicing under a sheet of tented foil. Slice and serve with roasted vegetables.


*Recipe notes: I prefer using the grill to brown the lamb but you can brown in a pan on your stove tops as well.

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