Roasted Leg of Lamb, Steamed Broccoli, and Garlic Mashed Potatoes
this time i didn't marinate the lamb and we enjoyed it better.
brandon and i had our butcher cut 2 pounds of boneless leg of lamb and here is our recipe.
preheat oven to 425 degrees.
I covered the lamb with a blend of lamb seasoning, salt, pepper, garlic pepper, and dried rosemary, then i cut a few small slits in the leg and poked garlic cloves and thyme into them - then I seared the meat side where the butcher cut to seal the meat. - high heat for about 1 minute.
place on rack in pan then put thermometer into the thickest part of the lamb.
put in oven roast for 20 minutes - then turn heat to 325 degrees and roast until thermometer reads 135 degrees- this will take about an hour - but check often - (the lamb will continue to rise in temp out of the oven to the perfect 140-145 degrees for meduim rare. )
let the lamb rest for at least 20 minutes before cutting twine and carving.
Plate Up and enjoy!
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