2 1/ 2 pounds boneless leg of lamb
2 or 3 fresh rosemary sprigs
3 garlic cloves
1 / 2 cup red wine
Salt and pepper
1. In a shallow marinating dish place boneless lamb.
2. Spear the lamb with a knife on fat skin side to create small holes. Cut the garlic into
long spear pieces and place in the holes of the lamb. Add fresh rosemary and pour the red wine
over the lamb. Cover and marinate for 2 hours in the refrigerator.
3. Oven to 325 degrees. Place the lamb into a oven baking dish. Place on center rack and cook 1 hour, remove from
oven and check the meat with a meat thermometer. The correct temperature for lamb for medium is 165 degrees inside the
center of the lamb. After one hour, it should not have reached this temp yet, so return to oven. Cook another 30 minutes
and check the meat again with the thermometer. After checking if the temp is still too low, cook again for no more than
15 to 20 minutes longer. I removed my lamb at a temperature of 157, because the lamb will continue to cook while sitting in
the dish on top of the oven before cutting into it. (Depending on the thickness of the cut of the meat, check the
center for a pinkish color. If the lamb is too rare for your taste cook a bit longer but
keep a close eye on it. Lamb should not be raw but it should be cooked medium rare. Definitely do not over cook your lamb.)
4. The aroma of the lamb with garlic in rosemary is delightful and makes for a delicious gravy. Serves 4 to 5. Suggestion – serve
with either roasted or mashed potatoes.
5. ENJOY – Lamb the other meat, we love to eat!
Traditional dishes are something I enjoy preparing when it comes to holiday dinners. It isn’t Easter without Leg of Lamb, as much as it isn’t St. Patrick’s Day
without Corned Beef and Cabbage. If nothing else, these holiday dishes are familiar and loved. Potatoes are always part of the menu whenever I prepare lamb.
But whatever you cook, I hope you enjoy it with those you love.
This year as well as the past few years, Easter will be spent at my daughter, Marisa’s home in Buffalo. Her and her husband, Jeff, host Easter every year since they were married four years ago. We all “Shuffle off to Buffalo”! All meaning, my other daughter, my son, his wife and their 3 children and their dog. Marisa and Jeff have a dog and 2 cats. Picture this – 10 people, 2 dogs, 2 cats and 2 bedrooms. It is very cozy and close. Marisa seems to love it, the first few days anyway. No matter how many times I offer to stay at a hotel, she just shrugs it off. You can’t have more togetherness as a family than this. We spend a total of 4 nights and 5 days thisclose. If that doesn’t bond our family together, nothing will!
Whether you spend the holidays near or far, may you spend them with those you love and hug!
2 thoughts on “Leg of Lamb”
I miss eating lamb at home. My wife’s family doesn’t eat it. I order it out as my 3rd choice, after fish and veal. Can you guess who this is???
I have no idea, but from your comment, I am guessing that you are a male. Also, most Irish and Italians eat roasted lamb, the ones I know of. I do know the Japanese did not love it when I prepared it
for them. Which leaves me with? Who are you?