Impress the family this holiday with a beautiful spring Leg of Lamb. You will not believe how simple it is to roast up this wonderful and traditional meal. Prepare the meat the night before, by studding it with garlic and marinating in buttermilk. The next day you can prepare the sides as the lamb roasts in your oven. Pop it in the oven for about two hours, no fuss required. The family will love it!
I mentioned to The Butcher that I would like to make roast lamb for the upcoming holiday. He suggested that I use this beautiful all natural leg of lamb. The Butcher tied it up and had it all ready for me to marinate and roast. Simple and delicious! The boys loved it!
Ask The Butcher for a Bone-in All Natural Leg of Lamb. These legs of lamb range in size from seven to nine pounds. The eight pounder that I roasted should feed between ten to twelve people.
You will also need:
A large roasting pan (I used a disposable 16x13x3)
Two large brining bags…(large plastic bags)
One quart of buttermilk
One head of garlic; peeled and sliced
Handful of fresh flat leaf parsley; chopped
Small handful of fresh mint leaves; chopped
Freshly ground salt and pepper
Cornstarch or rice thickener for Au Jus
The night before you plan to roast the lamb:
Season the lamb with freshly ground salt and pepper. Use a small paring knife to make small slits in the meat and stud each slit with a sliver of garlic. Take your time…this is well worth the effort!
Double up the bringing bags. Place the meat inside the bringing bags and cover with one quart of buttermilk. Tie the bags and place in the refrigerator overnight.
Before you roast the lamb:
Pre-heat your oven to 375 degrees fahrenheit. Let the lamb come to room temperature on the counter for about an hour.
Place the meat in a large roasting pan, season with more salt and pepper. Discard the bags and leftover marinade. Sprinkle the lamb with chopped herbs. Roast in the 375 degree oven, uncovered for one hour fifty minutes to two hours. Check the internal temperature of the meat starting at the one and a half hour mark. You can always put the pan back in the oven, but you cannot un-cook it! Remove the lamb from the oven when the thickest part reaches internal temperature of 140 degrees.