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05/07/2011 National Roast Leg Of Lamb Day Roast Leg of Lamb with Lemon-Thyme Sauce

Source of Recipe

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Recipe Introduction

Lamb has a delicious, strong flavor and can be cooked in a variety of ways. One of the most popular ways to cook lamb is to roast it. Crispy on the outside and juicy on the inside, it's no wonder why so many people prefer lamb over other types of meat! Lamb has been raised for food for more than 10,000 years. During the Middle Ages, farmers learned that sheep were the most productive crop because they supplied wool for clothing, skins for parchment, milk for butter and cheese, and of course meat for consumption. Lambs also have many religious connotations. They were ritually used as sacrifices in many different religions to a variety of gods. To celebrate National Roast Leg of Lamb Day, enjoy a tasty roast leg of lamb cooked to perfection! Punch Bowl

List of Ingredients

HOME COOKIN’ 05/07/2011 National Roast Leg Of Lamb Day Roast Leg of Lamb with Lemon-Thyme Sauce



Roast Leg of Lamb with Lemon-Thyme Sauce


Lamb rub
2 Tbsp chopped fresh thyme
1 Tbsp each olive oil, minced garlic and grated lemon peel
1/2 tsp each salt and pepper
4 1/2-lb shank half leg of lamb, trimmed of excess fat
Lemon-thyme sauce
3/4 cup light mayonnaise
1/4 cup plain lowfat yogurt
2 Tbsp chopped fresh thyme
1 tsp each grated lemon peel, minced garlic and Worcestershire sauce
1/4 tsp paprika
*Lemon Baskets (optional, see directions)


Recipe



1. Heat oven to 350°F. Have ready a large roasting pan with a rack.

2. Rub: Mix ingredients. Rub all over lamb. Place lamb on rack in roasting pan.

3. Roast 11/2 to 2 hours until a meat thermometer inserted in thickest part of leg, not touching bone, registers 135°F (rare), 145°F (medium) or 150°F (medium-well). Transfer to a serving platter, cover loosely with foil to keep warm and let stand 15 minutes before carving.

4. Sauce: Whisk ingredients in a small bowl until smooth. Spoon into Lemon Baskets or a serving bowl.,
*(Lemon baskets Cut 3 lemons in half lengthwise. Remove pulp with a small serrated knife or grapefruit spoon. Bend 6 thyme sprigs; insert into sauce as “handles.”

Planning Tip: The rub can be made up to 1 day ahead, and the sauce up to 3 days ahead. Refrigerate both.