Thursday, April 17, 2014

Rosemary & Garlic Leg of Lamb

Prep time: 10 minutes
Cook time: Approximately 2 hours
Serves: 8-10

  • 1 whole leg of lamb
  • ¼ cup lemon juice
  • 1 tbsp. salt
  • 2 cups chicken stock
  • 8 cloves of garlic, minced
  • 2 cups diced onions
  • 3 tbsps. chopped fresh rosemary leaves
  • 2 tsps. coarsely ground black pepper
  • ½  cup Doris’ extra virgin olive oil
  • 1 cup chopped fresh herbs (rosemary, chives, parsley)
  • 1 cup Doris’ Montepulciano (red wine)

  1. Preheat oven to 400 °F
  2. Mix minced garlic, olive oil, fresh rosemary, salt & pepper all together
  3. Rub (by hand) the lemon juice over the lamb
  4. Rub (by hand) the garlic, oil and spice mixture evenly over the surface of the meat
  5. Place in a roasting pan and place in oven for 30 minutes
  6. Reduce temp to 350 °F and continue to cook for one more hour for medium rare or until pop-up timer (exclusively provided free of charge by Doris Markets) pops up, indicating roast is done
  7. Remove lamb from pan and allow to rest for 10-15 minutes before carving
  8. Use drippings in pan. Position the pan over your stove burners (medium heat).
  9. Add mixed herbs and onions to pan and stir to mix with pan drippings
  10. Add chicken stock and wine to deglaze the pan, scraping the bottom with a wooden spoon to release anything stuck on the bottom
  11. Reduce heat & simmer sauce until it has reached your preferred thickness
  12. Strain before serving
  13. Slice lamb and serve with sauce lightly drizzled over the top

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