Leg of Lamb Roast Recipes

Ingredients:

Roasted Leg of Lamb
6 to 7 lbs boneless lamb leg, butterflied
Salt, as needed
Freshly ground pepper, as needed
1 clove garlic, quartered lengthwise
1 Tbs olive oil
1 Tbs dried Greek
oregano leaves, crushed
1/2 c dry white wine or chicken broth
Chicken stock or water, as needed

Marinated Tomatoes
3 large beefsteak tomatoes
2 Tbs extra virgin olive oil
2 cloves garlic, finely chopped
2 Tbs finely chopped fresh parsley
1/2 Tsp dried Greek
oregano leaves, crushed
Salt, to taste
Fresh ground pepper, to taste

Herb Bread Crumbs
1 c fresh bread crumbs, lightly toasted
1 clove garlic, finely chopped
1 Tsp dried Greek oregano leaves, crushed
Salt, to taste
Freshly ground pepper, to taste
2 Tbs fresh lemon juice
2 Tbs extra virgin olive oil

Method:

Roasted Leg of American Lamb
Lay the butterflied leg of lamb, fat side down, on a cutting board and season with salt and pepper. Roll the lamb, starting at a narrow end, into an evenly shaped roast; tie securely with white butcher’s string. Make 4 random, 1-inch-deep slits into lamb and insert the garlic pieces. Rub olive oil over the entire surface of the lamb; sprinkle with salt, pepper and oregano. For optimum flavor, cover and refrigerate and marinate 3 hours or overnight.

Preheat oven to 450°F. Place lamb on a roasting rack in a roasting pan just large enough to accommodate the lamb. Roast in oven for 25 minutes. Pour the white wine or chicken broth around the lamb; reduce heat to 400°F and continue roasting 45 to 50 minutes, basting occasionally with pan juices. As liquid in pan evaporates, add chicken broth or water to pan 1/2 c at a time.

Meanwhile, prepare Marinated Tomatoes and Herb Bread Crumbs (instructions follow). Spoon 3/4 c of the Marinated Tomatoes over the lamb and continue roasting 10 to 15 minutes. Use meat thermometer to determine degree of doneness: 145°F for medium-rare, 160°F for medium or 170°F for well-done. Sprinkle Herb Bread Crumbs over lamb and cook last 5 minutes of roasting. Remove lamb from oven, cover and let stand 10 minutes before carving. Internal temperature will rise approximately 5 to 10 degrees upon standing. Serve remaining Marinated Tomatoes on the side.

Marinated Tomatoes
Score the bottom of each tomato with an X. Drop tomatoes, one at a time, into boiling water for a few seconds to loosen skin; remove and plunge into ice water until cool. Remove skin; repeat with remaining tomatoes. Quarter tomatoes; remove and discard seeds and pulp. Cut tomatoes into 1/4-inch pieces and place in medium bowl; add remaining ingredients and toss to coat. Cover and refrigerate until needed.

Herb Bread Crumbs
Combine bread crumbs, garlic, oregano, salt and pepper in mixing bowl. Drizzle lemon juice and olive oil over crumbs and toss to coat.

Tip: Call ahead and order the boneless leg of lamb from your butcher.