Sunday is Easter. A great way to celebrate Easter is with a Leg of Lamb. This recipe is from my cookbook.
Whenever I think of lamb, I think of my grandma, Ole. My mother’s
mother would occasionally cook leg of lamb. She would always invite
me to eat with her, because she knew I loved to eat lamb. This recipe
is as close to hers as I can remember. I consider myself lucky to have
been surrounded by many wonderful cooks.
1 whole Leg of Lamb about 6-9 pounds
20 cloves Garlic large ones cut in half lengthwise
Fresh Rosemary
Fresh Thyme
Creole Seasoning
Olive Oil
Red Wine
Prep
Prepare leg by removing most of the visible fat. Cut slits into the
top portion of the roast with a small sharp knife. Insert garlic clove
into each slit and push down with finger until it is no longer visible.
Rub the herbs and Creole seasoning all over the surface. Do the same
with olive oil. Splash with wine and rub again. Cover and let meat
marinate for at least 3 hours or overnight in the refrigerator. Remove
from refrigerator 1 hour before roasting.
Roasting
Preheat oven to 450 degrees. Place the lamb leg in a shallow
roasting pan. Roast for 10-15 minutes for initial searing, and then
reduce the temperature to 350 degrees. Continue roasting for 8
minutes per pound for rare, 10 minutes per pound for medium, or 18
minutes per pound for well done. Baste occasionally with pan juices.
Remove roast from oven when done. Tent with aluminum foil and let
rest 10-20 minutes before carving. Meanwhile, reduce the liquids in
the pan and deglaze to get all the bits off the bottom of the pan. Add
wine or water if necessary.
