HERB ROASTED LEG OF LAMB

Ingredients:

5-6 lbs. leg of lamb, boned and butter flied (have butcher do this for you)

2 T. minced garlic

¼ cup chopped fresh rosemary leaves

2 T. chopped fresh oregano

1 tsp. kosher salt

¼ tsp. ground black pepper

¼ cup olive oil

1 lemon, thinly sliced

2 large onions, thinly sliced

2 cups red wine or beef broth

Place sliced onions around the lamb.  Roast in a preheated 400° oven for 10 minutes; reduce heat to 325° and roast for an additional 15 minutes per pound.  After 1 hour, add 1 cup red wine or beef broth to pan and continue to roast until internal temperature reaches 140° for medium doneness.  Remove the roast to a serving platter and allow to “rest” before slicing into thin pieces.  Deglaze the pan with the remaining 1-cup red wine or beef broth and serve the lamb with roasted onions and pan juices.  Serves 6-8.




Lay the lamb flat on work surface, skin side down.  In a small bowl, combine the garlic, rosemary, oregano, salt, pepper and oil.  Rub the lamb with herb mixture, reserving a tablespoon or two for top.  Place the sliced lemons on the herbs and roll up the lamb “jelly roll” style and tie with kitchen string at 1” intervals.  Rub the outside of the lamb with remaining herb mixture.  Place lamb roast in a roasting pan (on a rack, if desired).


Note:  This is the perfect dish for Easter Sunday dinner or a spring dinner party.  It epitomizes all the flavors of a good lamb with the onions, garlic, herbs and wine.  It can be stuffed and rolled the day before roasting and then refrigerated until ready to use.  This allows the all the flavors to be enhanced through the lamb.