I have two recipes for making roast leg of lamb. One is a basic simple way and the other calls for a little more work. No problem, we’ll get through it.
When purchasing any kind of lamb make sure you choose only the youngest lamb. This ensures the meat is more tender and juicy. This especially holds true for a leg of lamb. To check for freshness, make sure the lamb is a nice pink color. Any lamb that is a darker color won’t be as tender.
When cooked, lamb should be served medium rare, if over cooked, it will end up a little dried out and tough. We don’t want that to happen.
Not surprising, my first recipe calls for a lot of garlic. The second recipe calls for a lot of garlic and fresh vegetables. Both recipes will feed the whole neighborhood.
Let’s begin with the roast leg of lamb with all that garlic.
1 4 to 5 pound leg of lamb
Around 10 cloves of garlic sliced into slivers
6 or 7 sprigs of fresh rosemary chopped or 1 tsp of dried
1 tsp of dried oregano
1/4 cup of extra virgin olive oil
1 cup of red dry wine
1 tsp salt
1 tsp fresh ground black pepper
2 pounds of white potatoes
With a sharp knife make 1 inch slices all over the lamb.
Insert garlic slivers into each and ever incision.
Rub the leg all over with olive oil.
Rub the leg all over with the oregano, rosemary, salt and pepper.
Pre-heat oven to 400 degrees.
Place lamb on a roasting pan.
Peel and cut potatoes into pieces and place around roast.
Pour wine over lamb and roast for around an hour and a half turning lamb once.