If I had eaten this earlier in life, I may never have become a vegetarian. Well, maybe not. It was more of morality thing at the time, but my mind may never have wandered there in the first place had I eaten one or two juicy, tender lamb roasts in my early years. Luckily, I came to my senses and now get to enjoy a great meal like this now and then. But I still avoid commercially mass-produced meats. Seriously, it is all tasteless anyway ... why not eat meat a little less often, spend a few extra bucks and get something you will really enjoy? Good for you and the community!
Ingredients:
3 lb bone-in leg of lamb
olive oil
fresh rosemary
6-7 garlic cloves
lemons
oregano
1 lb baby fingerling potatoes
Remove the lamb from the fridge and place in a roasting pan (I don't have a roasting pan so I used a casserole dish).
In a food processor, combine garlic, 1/2 tsp dried oregano and a handful (2 Tbsp) of rosemary leaves. Give it a whiz to break it down a bit, then add 2-3 Tbsp olive oil and the juice of 1 lemon. Process again. It should be a bit looser than a paste but not too liquidy. Spread over lamb, mostly on the top, but get a bit on the sides as well. Let rest for about an hour.
Preheat the oven to 375 degrees F.
I like meat on the rare side; after only 1 hour I removed it from the oven (128 on the meat thermometer). I read somewhere that it should be about 30 minutes per pound for medium-rare, but that obviously depends on the shape, the amount of bone and the temperature of the oven.
Let the roast rest for at least 10-15 minutes before slicing.
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