Roasted Leg of Lamb Recipe

From Dorothy McNett's Recipe Book.

| Browse by Category | Browse alphabetically | Cooking Club |

See Also: Cooking Club · Main Dishes · Meat Dishes

Roasted Leg of Lamb

From Dorothy McNett's recipes at Ed Ricketts and friends were able to buy a live sheep for $3.00. Sounds like Ed was able to prepare it for grilling outside the lab next to Monterey Bay...I prefer to purchase a boneless leg of lamb and roast it in my oven, also overlooking Monterey Bay but drinking wine instead of beer while it cooks! Delicious!

4-5 pound boneless leg of lamb
2 tablespoons extra virgin olive oil
1/2 cup red wine or beer
snipped fresh parsley, finely minced
2-3 cloves garlic, very finely minced
1/2 teaspoon freshly ground pepper
1/2 teaspoon sea salt

Gorgonzola cheese on baguette slices for serving
sprinklings of cooked baby shrimp

Preheat oven to 400 degrees. In a heavy bottomed saute pan or roasting pan, combine the oil, wine or beer, finely minced parsley and garlic, pepper and salt. Roll the leg of lamb in the marinade to coat all sides. Place in oven for 15 minutes at the 400 degrees, and then turn to down to 375 degrees and roast for about 1 hour, up to 1 1/2 hours, until instant meat thermometer registers 140 degrees for rare, or 160 degrees for medium, or 175 degrees for well done. Remove meat to cutting board and cover with parchment or a silicon mat. Allow to stand about 10-15 minutes before carving. Arrange on platter and serve, using any remaining juices left in the pan to drizzle over the slices. Serve with gorgonzola spread on baguettes and sprinklings of cooked baby shrimp and more parsley. Serve!

Recipe created 2014-10-29.

Valid HTML 4.01 Transitional

© 1996-2013 Dorothy McNett. All Rights Reserved.