Today’s recipe feature is Garlic-Roasted Leg of Lamb. Lamb isn’t just for Easter or Passover. It can be a wonderful dish for Christmas or New Year’s Day! Simplicity is the word with this recipe. Olive oil, garlic, salt and pepper season the lamb and then it’s roasted to perfection. Included below is a link to a delicious pan sauce to be served with the lamb. Healthy and joyous eating!
Garlic-Roasted Leg of Lamb (Recipe courtesy Martha Stewart)
- ½ cup olive oil
- 10 garlic cloves
- Salt and pepper
- 1 boned, rolled, and tied leg of lamb (about 7 pounds)
- Lamb Pan Sauce
Preheat oven to 400° F. In a blender, process oil, garlic, 1 tablespoon salt, and 1 teaspoon pepper until smooth and emulsified, scraping down the sides as needed.
Place lamb, fat side up, on a rack set on a roasting pan; spread garlic paste all over lamb. Roast in oven until a meat thermometer inserted into the thickest part of the meat registers 135° F for medium rare, about 2 hours.
Transfer lamb to a platter and discard string; keep warm while you make the Pan Sauce. Slice lamb just before serving. Serving yield = 12 servings.