ROAST LEG OF YOUNG LAMB
Provided by Nancy Harmon Jenkins
Categories dinner, roasts, main course
Time 1h20m
Yield 12 to 14 servings
Number Of Ingredients 7
Steps:
- Trim and discard excess fat from lamb. Using a sharp-pointed knife, make little angled incisions all over the lamb and stuff the incisions with slices of garlic and sprigs of the fresh herbs. Rub lamb with the oil; then sprinkle with salt and freshly ground black pepper. Set lamb aside in a cool place to marinate for at least 2 hours.
- When ready to cook, preheat oven to 450 degrees. Put lamb on a rack in a roasting pan and roast 30 minutes. Reduce heat to 300 degrees and cook 30 to 50 minutes longer, depending on the size. Total cooking time for medium rare should be 10 minutes to the pound. When lamb is done, remove to a serving platter and let rest 10 to 20 minutes before carving.
- Meanwhile, prepare sauce by first removing fat from roasting pan and setting pan over medium-high heat. Add vinegar to pan and boil, stirring with a wooden spoon and scraping to get all the brown bits. Add stock, raise heat to high and boil about 5 minutes to thicken stock. Remove from heat and taste, adding salt and pepper if necessary. Strain sauce into a gravy bowl to serve with carved lamb.
Nutrition Facts : @context http, Calories 93, UnsaturatedFat 6 grams, Carbohydrate 1 gram, Fat 9 grams, Fiber 0 grams, Protein 1 gram, SaturatedFat 3 grams, Sodium 98 milligrams, Sugar 0 grams
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EMON GAMING
[email protected]Delicious!
Brenda Pacheco
[email protected]This was my first time cooking lamb and it turned out great!
Suzanne Lake
[email protected]I've made this recipe a few times now and it's always a hit. The lamb is always tender and juicy, and the flavors are amazing.
Bilal Shameer
[email protected]This recipe is a winner! The lamb was fall-off-the-bone tender and the sauce was so flavorful.
GLEN MAWELELE
[email protected]Delicious! The lamb was cooked to perfection and the flavors were incredible.
Osam Sabir
[email protected]This was my first time cooking lamb and it turned out great! The recipe was easy to follow and the lamb was cooked perfectly. I'll definitely be making this again.
Knoz Ahmed
[email protected]I've made this recipe a few times now and it's always a hit. The lamb is always tender and juicy, and the flavors are amazing.
Aubrey Otieno
[email protected]This recipe is a winner! The lamb was fall-off-the-bone tender and the sauce was so flavorful. I served it with roasted vegetables and it was a perfect meal.
Li Si
[email protected]Delicious! The lamb was cooked to perfection and the flavors were incredible. I will definitely be making this again.
Md Nazmul Dj
[email protected]This was my first time cooking lamb and it was a success! The recipe was easy to follow and the lamb turned out perfectly. I'll definitely be making this again.
Silence
[email protected]I've made this recipe several times and it always turns out great. The lamb is always tender and juicy, and the flavors are amazing. I love that it's a one-pot meal, so there's less cleanup.
MD Joman
[email protected]This recipe is a keeper! The lamb was fall-off-the-bone tender and the sauce was divine. I served it with roasted vegetables and mashed potatoes, and it was a perfect meal.
Og'abek
[email protected]I'm not a big fan of lamb, but I was pleasantly surprised by how much I enjoyed this recipe. The lamb was cooked perfectly and the flavors were well-balanced. I would definitely recommend this recipe to anyone who is looking for a delicious and easy
Laurentiu Pascu
[email protected]This roast leg of lamb was a hit at our dinner party! The meat was tender and juicy, and the flavors were fantastic. I especially loved the crispy skin. I will definitely be making this again.