This year I did buy two! And when I was back a few days ago - they were back to regular price.
I put one in the freezer and tonight started on the other one. The leg of lamb was just shy of 4 1/2 pounds. I cut off a two pound portion that was kind of flat and butterflied. The other two pound portion was a big chunk. Tonight we had the butterflied portion as a roast for dinner. I ground the other portion and made Dolmades and Gyro meat. I will tell you about those tomorrow because we have not had them yet as both have to chill and there are no pictures of the finished dish.
The roast was simple and delicious and made some fabulous leftovers that will be terrific on sandwiches tomorrow. So without further ado here is my simple Roast Leg of Lamb:
|Season the inside of the lamb with salt, pepper, crushed garlic and a sprig of fresh rosemary.|
Tie the roast with kitchen twine. Place on a rack in a casserole or use fresh rosemary.
Let the roast rest for 10 to 15 minutes, slice thinly and serve.
a 2 pound leg of lamb portion, butterflied
1 sprig of fresh rosemary
1 tablespoon chopped rosemary
1 tablespoon crushed garlic
salt and fresh ground pepper to taste
1/2 cup white wine
Preheat the oven to 500. Open up the lamb and season the inside well with salt and pepper. Rub the inside with 1/2 the garlic. Place the sprig of rosemary inside and close up and tie the lamb into a roast.
Make a couple of slits in the lamb to allow the seasoning to penetrate. Season the outside of the lamb with salt, pepper, the remaining garlic and the chopped rosemary.
I used a bed of rosemary to set the roast on or you can use a rack. Pour the wine into the pan. Set the roast into the pan fat side up.
Roast at 500 for 15 minutes then turn the oven down to 350 for another 20 minutes for rare, 30 minutes for medium. Remove from oven and let rest for 10-15 minutes. Slice thinly and serve.