Springtime celebrations

Friday, January 28, 2011
Roasted leg of american lamb

Family Features

Spring is full of celebrations and rich tradi­tions that bring the family around the table for special meals. A savory leg of lamb or

a dish with succulent lamb loin chops is a delicious way to enjoy a flavorful meal, no matter the occasion.

American lamb pairs beautifully with a variety of wines. Wineries such as Kendall-Jackson have a wide selection of wines that bring out lamb's mild, meaty flavor and make it even more irresistible.

Tips for Roasting Lamb

*A bone-in leg of lamb cooks faster than a boneless leg of lamb. Use a good meat thermometer to deter­mine doneness:
Rare135°F
Medium Rare145°F
Medium160°F
*You can sear the lamb roast first in a hot 450°F oven for 15 minutes to seal in the juices and then reduce oven temp to 325°F and continue roasting

for approxi­mately 1 1/2 to 2 hours or until internal temperature reaches 5 to 10 degrees less than your desired temperature.

*Remove roast from oven and let rest for 20 minutes before serving. This allows the meat's juices to settle and make carving easier. (As the meat rests, the internal temperature will rise 5 to 10 degrees.)
*Carve the roast against the grain so the meat will be tender. A naturally tender cut like leg should be sliced about one half inch thick.

To order a free "Spring Celebrations American Lamb" cook booklet, visit www.americanlamb.com.

Roasted Leg of

American Lamb

Serves 8

Serve with Kendall-Jackson Vintner's Reserve Merlot.

1 boneless leg of lamb, approximately 6 pounds

For the marinade:

4 garlic cloves, smashed
2 lemons, zested
1/2 tablespoon fresh thyme, chopped
1 tablespoon freshly ground black pepper
2 tablespoons dried oregano
1 tablespoon fresh rosemary, chopped
1 bunch parsley, chopped
1 cup olive oil
1/4 cup kosher salt

In small bowl, combine all ingre­dients. Rub mixture on leg of lamb. Cover with plastic wrap and mari­nate overnight.

Bring lamb to room temperature and sprinkle with salt. Preheat the oven to 375°F. Roast for 1 hour and 15 minutes or until a thermometer inserted into center of leg reads 125°F to 130°F. Cover loosely with aluminum foil and allow to rest for 20 minutes.

For the complete version of the Weekend Menu page, including more great recipes and food talk, see the print edition of the McCook Daily Gazette or subscribe to the Electronic Edition.

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