This is a recipe I’ve had in the bag for a few weeks but just didn’t get around to posting. Roast lamb is one of those things that’s deemed a winter or spring food so I just got it in on time before the beach season kicks in. Growing up we’d have this regularly for Sunday lunch so I tried to replicate that with this recipe.
1 x 6 lb organic/grass fed leg of lamb
6 garlic cloves – cut in half lengthwise
4-5 sprigs fresh rosemary
2 tsp salt
2 tsp pepper
With a small pairing knife pierce the lamb about an inch deep. Push a piece of garlic into the flesh along with a sprig of rosemary. Do this about 15 times around the meat. This will get some flavor into the meat as it’s cooking. As you can see from the photo it also adds a nice garnish to the cooked meat.
Preheat oven to 400°F.
Place seasoned lamb on roasting tray and roast for 30 mins. Turn heat down to 350°F for the remainder 45 mins – 1 hour or until internal thermometer reads 130°.
NOTE: It’s very important to let the lamb rest for at least 15 mins after cooking.
I roasted some baby carrots and baby Peruvian or purple potatoes. Those of you who read my blog will remember (or not) that Shepherd’s Pie is traditionally made with leftover lamb so be sure to check out that recipe again.
All recipes are made with the finest quality farmers market whole foods, natural and non-processed ingredients.