Thursday, December 12, 2013

Roasted Leg of Lamb

Roasted Leg of Lamb



This week, I attempted for the first time to roast a leg of lamb. This would be my first time dealing with lamb, although I have tasted it before but as a different recipe from a restaurant.  I did a little research on how to make a delicious, flavorful but easy recipe to share. I like simplicity, why make life complicated? This recipe is perfect for the holidays for people who is tired of turkey or ham. Bring something different to the table this season.

    Roasted Leg of Lamb

    • 2.5 - 3 lbs leg of lamb
    • 3 teaspoons teaspoons oregano
    • 2 teaspoons of of rosemary
    • 4 teaspoons of ground ginger
    • 3 teaspoons paprika
    • 2 teaspoons of ground black pepper
    • 3 teaspoon of onion powder
    • 2 teaspoons of garlic powder
    • 2 tablespoons of olive oil
    • 1/4 cup of water
    • 4 teaspoons of salt

In a large bowl, add your leg of lamb, oregano, garlic powder, Salt, black pepper, paprika, ginger and Rosemary. Massage all the ingredients into the lamb, rub it well. Marinate the lamb for at least 1 hour or over night, covered and refridgerated prior to roasting.

Preheat oven to 425 degrees 
Drizzle or lather on olive oil before roasting. Add 1/4 cup of water in to the baking pan. Cover Loosely with foil.

Roast lamb on the fattest part for approximately 1 to 1 1/2 hours or until the internal temperature reaches 145 degrees for rare, 160 degree for medium well, 170 degrees for well done. 

Remove from oven, let stand for about 10 to 15 minutes before carving.