Oven Roasted Leg of Lamb
My son is fan of lamb, and has requested it on several occasions. When I was at Sam's Club recently I saw a lamb leg roast in the meat section and decided to give it a try. I have only cooked lamb on one other occasion that I can think of - and those were chops, so I had to search around for a recipe that looked good to try out and settled on the one below. It was a terrific recipe and we all really enjoyed it!! I thought the tomato / onion mixture was really delicious with the roast. It was tender, and the flavors worked really well together without being overpowering to the taste of the meat. This felt like a very nice meal, and went great with a big, crisp Caesar salad for a delicious and satisfying dinner.
Oven Roasted Leg of Lamb adapted from The Juice
Preparation Time: 25 Minutes
Cooking Time: 80 Minutes
Total Time: 90 Minutes
4 to 5 pound leg of lamb, trimmed and tied
1/4 cup Dijon mustard
1 1/2 TBS chopped garlic
2 1/2 tsp rosemary leaves
1/2 TBS balsamic vinegar
salt and black pepper
1/2 cup chicken broth
4 large ripe red tomatoes, cored and chopped
1/4 cup olive oil
1/4 cup honey
1 medium onion, in slices
1 tsp rosemary
1 tsp thyme
- Preheat the oven to 450 degrees. Place the leg of lamb in a large roasting pan fat side up and pat it dry with paper towels. Combine mustard, garlic, 2 1/2 tsp rosemary, balsamic vinegar, 1 tsp salt, and 1/4 teaspoon pepper in a small bowl. Spread the mixture on both sides of the lamb.
- Place the tomatoes, olive oil, honey, onion, 1/2 tsp salt, 1/2 tsp pepper, 1 tsp rosemary, and thyme in a bowl - mix until evenly combined.
- Pour the tomato mixture around the lamb and then pour the chicken broth over.
- Roast lamb in the 450 degree oven for 20 minutes. Turn the heat down to 350 degrees and roast for another 1 to 1¼ hours, until a meat thermometer registers 130 to 135 degrees for medium-rare.
- Place the lamb on a cutting board, cover with aluminum foil, and allow to rest for 15 minutes. Return the tomatoes to the oven to keep warm. Slice the lamb, arrange on a platter, sprinkle with additional salt and pepper (if desired), and serve with the tomatoes and pan juices spooned on top.
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