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Roasted Leg of Lamb Recipe

This is an easy recipe for leg of lamb, inspired by a family tradition for Easter, which can be prepared any time.

At home, in Italy, I wouldn't use just the leg, but other different parts of the lamb as well which normally come already pre-cut in big pieces at the butcher store. The rest of the ingredients are the same, fresh herbs and just salt and pepper for seasoning, for a simple and naturally flavorful roasted lamb.

Ingredients and Instructions:


Make a Marinade for the Lamb:
  1. Using a chef knife, finely chop the shallot, then garlic, fresh thyme, sage and rosemary leaves.

  2. In a bowl mix together the herbs, the add olive oil, salt, pepper and wine.

  3. Place the leg of lamb in a resealable bag, then pour the marinade over the lamb and spread it all over so that all sides of the lamb are covered with it.

  4. Seal the bag and refrigerate for 6-8 hours, turning over a couple of times.


Cook the Lamb:

(When roasting a leg of lamb, I like to use an oven-proof thermometer for meat, so that I can adjust the internal temperature of the oven as needed without opening the door, but just peeking through the window. When the oven door is open, it takes a good ten minutes to get back to the original temperature setting.)

  1. Preheat the oven to 375 degrees F (190 degrees C).

  2. Remove the leg of lamb from the marinade and place it on the roasting rack of a roasting pan.

  3. Place the leg of lamb in the preheated oven and roast for about 20 minutes. After that, lower the temperature to 325 degrees F (165 degrees C) and continue roasting until the internal temperature of the meat has reached at least 160 degrees F (70 degrees C). This will take about 15-20 minutes and the meat will be medium cooked. For a well done meat, keep roasting until the temperature reaches 170 degrees F (75 degrees C), but watch not to overcook it, as it might get dry and tough.

  4. Remove from the oven and let rest for 5 to 10 minutes before slicing or carving.

  5. Serve with roasted potatoes, and if available in your neck of the woods roman style artichokes.


Buon appetito!

Cinzia Aversa 2013

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This content was written by Cinzia Aversa. If you wish to use this content in any manner, you need written permission. Contact Cinzia Aversa for details.



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