Herbed Leg of Lamb Recipe - How to cook lamb recipes

Leg of lamb is marinated with herbs and spices, then roasted on a bed of carrots and leeks. I prefer New Zealand lamb for its richer flavor, but milder American lamb will still turn out delicious. Leg of lamb should ideally be cooked to a medium-rare doneness. You may use this method on a larger leg of lamb, if you wish, extending roasting time accordingly.

Prep Time: 20 minutes

Cook Time: 1 hour, 45 minutes

Total Time: 2 hours, 5 minutes

Ingredients:

• One leg of lamb (2 to 3 pounds)
• 1 teaspoon Worcestershire sauce
• 1 teaspoon extra-virgin olive oil
• Kosher salt
• Garlic powder
• Onion powder
• Freshly ground black pepper
• 2 teaspoons minced fresh rosemary
• 2 teaspoons minced fresh thyme
• 2 carrots, peeled and halved lengthwise
• 2 leeks, sliced in half lengthwise, and rinsed clean

Preparation:

Rub leg of lamb with Worcestershire sauce, then olive oil. Sprinkle generously with salt, garlic powder, onion powder, and pepper. Distribute minced rosemary and thyme over the spices and pat gently into the meat. Place the lamb into a freezer ziptop bag, squeeze out the air, and seal. Refrigerate overnight or up to 2 days.

When ready to cook, remove the lamb from the refrigerator and bag. Let come to room temperature, about 1 hour.

Preheat oven to 450 F. Line a shallow baking pan with foil.

Coat the bottom of a large heavy skillet with olive oil. Sear the lamb on both sides until nicely browned, turning only once.

Place carrots and leeks in the bottom of the prepared pan in alternating order to form a rack for the lamb. Place lamb on top of the vegetables. Roast lamb for 30 minutes. Reduce heat to 325 F and roast an additional 1-1/2 to 2 hours to desired doneness. Use a meat thermometer to check. Medium-rare is recommended.

Let roast rest for 15 minutes before carving to serve.

Yield: 4 servings

Note: You may use this method on a larger leg of lamb, if you wish, extending roasting time accordingly.