Recipe from a Farmer’s Table

ROASTED LEG OR ROAST OF LAMB
This is outstanding and super easy – from American Lamb

 

1 boneless leg or roast of American lamb, approximately 4-6 lbs.

Marinade:
4 cloves garlic, pressed
2 lemons, zested – use the zest and the juice of both lemons
1/2 Tbsp. fresh thyme, chopped
1 Tbsp. fresh rosemary, chopped
1 bunch fresh parseley, chopped
1 Tbsp. freshly ground pepper
2 Tbsp. dried oregano*
1 C. olive oil*
1/4 C. kosher salt*

*You can use less than this amount – based on the size of the roast

In a small bowl, combine all the ingredients of the marinade.  Rub the mixture over all 6 sides of the roast.  Cover with plastic wrap and marinate in fridge overnight.  Bring lamb to room temperature, and sprinkle with salt.  Preheat oven to 375*.  Roast for 1 hours and 15 minutes, or until thermometer shows center of leg or roast to read 125-130*.  Cover loosely and allow to rest for 20 minutes.

OR

Put in a roast into a clay pot, and add 1-1/2″ water.  Set oven at 200* for 15 minutes, then increase heat to 300*.  Roast for 4-5 hours.  Falls apart, juicy.

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This entry was posted in #lamb, Education, Recipes, Women in Agriculture. Bookmark the permalink.

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