Roast Lamb

One of my all time favorite meals is roast lamb. There is nothing better than tender, juicy roast lamb with mint sauce, roast potatoes and vegetables. YUM! The delicious looking roast lamb you see above is one we recently cooked for Thanksgiving. What? No turkey?? No, no turkey. I’m just not that into turkey 🙁 But I love my lamb, so we bought a nice looking leg of New Zealand lamb from the local supermarket (a taste of home!) and decided to try something a little different.

My husband went online and found this Bobby Flay recipe. It was very easy to prepare, and so tasty! The garlic, parsley, mint and lemon juice gave the lamb a lovely flavor, and helped to keep it nice and moist.

Roast Lamb

1 boneless or semi-boneless leg of lamb (approx. 5-7 pounds)
6-8 garlic cloves
1 cup flat-leaf parsley
1/4 cup fresh mint leaves
2 teaspoons lemon zest
2 lemons, juiced
1 tablespoon kosher salt
1 teaspoon freshly ground black pepper
1/2 cup olive oil

1. Trim fat to 1/4 inch thick if necessary. Score the fat by making shallow cuts all over with tip of a sharp small knife.
2. Place the garlic, parsley, mint, lemon zest and juice, salt, pepper and oil in a food processor and process until smooth.
3. Rub the paste all over the lamb and place in a lightly oiled roasting pan. Let stand at room temperature for 30 minutes.

Our leg of lamb just before it went into the oven

4. Preheat oven to 350 degrees F.
5. Place the lamb in the middle of oven and cook until an instant-read thermometer inserted 2 inches into thickest part of meat (not touching bone) registers 135 degrees F (about 1 3/4 to 2 hours).
6. Transfer the lamb to a cutting board and let it stand for 15 to 20 minutes (the internal temperature should rise to about 145 degrees F for medium).
7. Slice the meat against the grain and serve!

We ate the lamb with roast potatoes and a side of stir fry vegetables. The leftover lamb provided us with lunches and dinners for quite a few days following.

Note: the original recipe says to roast the lamb at 425F for the first 20 minutes, and then reduce to 350F. However this resulted in the herbs in the rub becoming burnt, so I don’t think I’d do this step next time. I would just roast it at 350F until it was done.

Linking to: Fight Back Friday @ Food Renegade, Monday Mania @ Healthy Home Economist, Real Food 101 @ Ruth’s Real Food, Homestead Barnhop @ The Prairie Homestead, Make Your Own Mondays, Fat Tuesday @ Real Food Forager, Real Food Wednesdays @ Kelly the Kitchen Kop

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