But on a holiday, it does seem to be the thing to do, so this Easter I secured a leg and decided to give it a try.
There is nothing much to cooking a leg of lamb actually. It turned out quite simple. We liked it fine, and I have plenty in the freezer to make ragu’s of varying kinds in the up-coming months.
So when the right holiday comes along, do give it a try. Like many recipes, one should make it at least once in a life time. And if you find it grand, well, you have found a new friend!
- 1 6-8 lb leg of lamb
- 1 c white wine
- 1/2 c orange juice (or substitute 1/4 c of lemon juice)
- 3 cloves garlic sliced thinly
- 1 tbsp fresh rosemary, minced
- 1 tbsp fresh thyme, minced
- salt and pepper to taste
- If you leg is bone in, place in a plastic bag. If boneless, tie it up with twine before placing it in the plastic bag.
- Mix the balance of the ingredients together and then pour into the bag, massaging the marinade so that the leg is well covered.
- Refrigerate for a good six hours, or longer up to about 12 or so. Turn the bag over when you think of it.
- Remove the bag from the refrigerator about two hours before cooking to bring it to room temperature.
- Preheat the oven to 475-500°.
- Place the leg on a roasting rack in a roasting pan. (Line with foil to help the cleanup)
- Place in the oven and roast for 10 minutes, turn over and roast another 10 minutes.
- Reduce the temperature to 325°.
- Roast until you get an internal temperature of 135° which is the high side of medium rare. Do not overcook or it will be dry.
- You should figure about 10-15 minutes per pound. Start checking after the first hour, but remember, that once it starts to move up, the temperature will usually move up fast, so do pay attention.
- When it is at the temperature you wish, (125° would be rare), remove the roast and allow to sit tented with foil for about 20-30 minutes before carving.
NOTES: You can vary the herbs a bit if you wish. And plenty of people don’t care for the citrus marinade so you can omit it if you wish. If you do I would make small slits in the meat and insert the slivers of garlic and herbs that way. Or mince your garlic and make a light paste of olive oil and the herbs and garlic and spread that on the meat before placing in the oven.