Sunday, April 27, 2014
Browse »
home»
lamb
»
leg
»
of
»
roasted
»
Roasted Leg of Lamb
Roasted Leg of Lamb
This week, I attempted for the first time to roast a leg of lamb. This would be my first time dealing with lamb, although I have tasted it before but as a different recipe from a restaurant. I did a little research on how to make a delicious, flavorful but easy recipe to share. I like simplicity, why make life complicated? This recipe is perfect for the holidays for people who is tired of turkey or ham. Bring something different to the table this season.
In a large bowl, add your leg of lamb, oregano, garlic powder, Salt, black pepper, paprika, ginger and Rosemary. Massage all the ingredients into the lamb, rub it well. Marinate the lamb for at least 30 minutes or over night, covered prior to roasting.
Roasted Leg of Lamb
This week, I attempted for the first time to roast a leg of lamb. This would be my first time dealing with lamb, although I have tasted it before but as a different recipe from a restaurant. I did a little research on how to make a delicious, flavorful but easy recipe to share. I like simplicity, why make life complicated? This recipe is perfect for the holidays for people who is tired of turkey or ham. Bring something different to the table this season.
Ingredients:
- 2.5 - 3 lbs leg of lamb
- 2 - 3 teaspoons oregano
- 2 teaspoons of rosemary
- 2 teaspoons ground ginger
- 2 teaspoons paprika
- 2 teaspoons of ground black pepper
- 2 -3 teaspoons of salt
- 2 teaspoons of onion powder
- 2 teaspoons of garlic powder
- 2 tablespoons of olive oil
- 1/4 cup of water
In a large bowl, add your leg of lamb, oregano, garlic powder, Salt, black pepper, paprika, ginger and Rosemary. Massage all the ingredients into the lamb, rub it well. Marinate the lamb for at least 30 minutes or over night, covered prior to roasting.Preheat oven to 425 degrees
Drizzle or lather on olive oil before roasting. Add 1/4 cup of water in to the baking pan. Cover Loosely with foil.
Roast lamb on the fattest part for approximately 1 to 1 1/2 hours or until the internal temperature reaches 145 degrees for rare, 160 degree for medium well, 170 degrees for well done.
Remove from oven, let stand for about 10 to 15 minutes before carving.
Subscribe to:
Post Comments (Atom)
No comments:
Post a Comment