With Easter right around the corner, we asked our Chef to share with us a delicious, easy to prepare recipe to prepare at home.
His recommendation?
Roasted Boneless Leg of Lamb with Natural Jus.
Although you get optimal flavor by roasting the lamb with the bone still intact, purchasing a boneless, pre-tied leg is easier to prepare and gives you more time to sit down with your guests and enjoy the holiday.
When visiting your favorite butcher, request a boned rolled and tied (BRT) leg of lamb - and account for approximately one pound per person. Remember that leftover lamb makes for an excellent sandwich the next day, so do not worry about over purchasing.
You will also need the following items:
- A few sprigs of rosemary
- One large or two small cloves of garlic
- Kosher salt
- Black pepper
Now, let’s get started!
First, preheat the oven to 400 degrees. Mince the garlic and roughly chop the rosemary. Place the fresh lamb in a roasting rack and pierce randomly between the string, approximately 2 inches deep. Evenly massage the garlic, rosemary, kosher salt, pepper and a little olive oil on all sides of the lamb. Be sure to press the seasoning mix into the punctured holes you created earlier.
Next, roast the lamb at 400 degrees for about 10 minutes. After 10 minutes, turn the oven temperature down to 325 degrees and finish roasting the lamb to your desired temperature. Using a meat thermometer, check the lamb meat.
Medium Rare: 130-140 degrees
Medium: 140-150 degrees
Medium Well: 150-165 degrees
Let the lamb rest for 15 minutes, but keep in mind it will continue to cook while resting. Carefully remove netting from the lamb leg and then place on a sturdy cutting board. Pour the remaining liquid from the pan into a container and remove the fat. Add a splash of wine to the pan to deglaze. Any wine you have on hand will work just fine. Return the remaining liquid to the pan and adjust seasonings of the lamb au jus to your guests liking. Carve and enjoy!
Be sure to take a picture of your Easter lamb and show us on Facebook or Twitter!