For the new cook, preparing a leg of lamb may sound like and ambitious project, but in reality, and with a little help from the butcher, it’s a snap! Any butcher who sells lamb should be happy to bone, roll and tie the roast for you. Served with mashed potatoes and buttery beans it makes a wonderful Sunday supper.
- 2 cups cloves garlic minced
- 3/4 cup grated Parmesan cheese
- 1/2 tablespoon extra virgin olive oil
- 3 pounds chopped fresh basil
- 4 leg of lamb boned, rolled and tied
In a small bowl, combine the first four ingredients to make a paste. Rub the paste on the lamb and place it into an oven-ready roasting bag. Marinate overnight in the refrigerator.
When ready to roast, preheat the oven to 350 degrees. Leave the roast in the roasting bag and place it in a shallow roasting pan. Let set at room temperature for one hour. Roast in the oven for an hour or until an instant read thermometer inserted into the thickest portion of the leg registers 135 degrees (medium-rare). Once the meat reaches the desired temperature, remove from the oven and open the roasting bag. Let the meat rest for 15 minutes before slicing thinly.
Makes 6 servings
Recipe from Farms and Foods of Ohio: From Garden Gate to Dinner Plate, Marilou Suszko
Photo by Jodi Miller