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Roasted Spring Leg of Lamb Recipe

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This recipe for Roasted Spring Leg of Lamb, by , is from Good Eats From Grizzly Kitchens, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
The Whipple Family

Category:
Category:

Ingredients:  
Ingredients:  
One 6-pound trimmed leg of lamb
5 garlic cloves, halved lengthwise
4 rosemary sprigs
cup canola oil
Kosher sale and freshly ground black pepper
Coarse sea salt or gray salt if your feeling fancy :)

Directions:
Directions:
-Set a roasting rack in a roasting pan
-Remove the fell (the thin layer of membrane over the outer layer of fat, if still there).
-Do not remove the fat!
-Make 10 half inch incisions in the thickest parts of the leg
-insert garlic in incisions-where the garlic will be visible when the lamb is sliced
-make another incision at the top of the bone
-insert sprig of rosemary
-lay another 2 sprigs of rosemary in the grooves of the sirloin

-turn leg over
-rub cup canola oil over the meat
-season generously with salt & pepper

-turn meet back over, tuck the flap of the sirloin under the roast
-place on the rack
-pull of the leaves on the remaining rosemary sprig and scatter over the roast
-let sit 1 hour at room temperature or until it reaches room temperature

-preheat oven 325F
-put the lamb in oven and roast 1 hour
-turn the pan around and roast another 30 minutes/reads 135

-remove from oven and let the meat rest for 45 minutes on the rack

-to carve - hold the top of the bone up, cut against the grain - think of a Mongolian beef restaurant - spin the lamb by the bone as you cut.

-sprinkle with coarse salt
-serve 8-10

 

 

 

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