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Perfect Roast Leg of Lamb

Source of Recipe

From "My Family Table" by John Besh


Recipe Introduction

"Try to find lamb that is pasture-raised and hormone- and antibiotic-free. It makes a great difference (to us and to them). The quality of the meat and being mindful not to overcook it is the secret to lamb perfection. We have a great farmer near Opelousas, Louisiana, who raises an old breed of sheep called Gulf Coast. Meat from his lambs is extra-fatty, which I love. As the leg of lamb roasts, I make sure to take several temperature readings in various parts of the leg to assess doneness."

List of Ingredients

â—¦ 1 (6- to 7-pound) leg of lamb, bone in
â—¦ Salt
â—¦ Freshly ground black pepper
â—¦ 2 teaspoons crushed red pepper
â—¦ 2 tablespoons olive oil
â—¦ Leaves from 2 sprigs fresh rosemary, chopped
â—¦ Leaves from 2 sprigs fresh marjoram, chopped
â—¦ Leaves from 2 sprigs fresh thyme, chopped
â—¦ 1 onion, peeled
â—¦ 2 carrots, peeled and chopped
â—¦ 2 cloves garlic, minced
â—¦ Zest of 1 lemon


Recipe

Preheat the oven to 450° F. Season the lamb generously with salt and black and red peppers, then massage the leg with the olive oil, rosemary, marjoram, and thyme.

Scatter the chopped onions, carrots, and garlic in the bottom of a heavy-bottomed roasting pan. Set the lamb on top of the vegetables. Sprinkle lemon zest over the lamb in the pan.

Put the pan in the oven and reduce the temperature to 250° F. Roast the lamb for 1 hour or so, until the meat registers an internal temperature of 135° F on a meat thermometer. Strain the vegetables and reserve the pan juices for pan sauce. Ratatouille would be wonderful with the lamb, along with sweet corn pudding.

Serves 12