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Friday, October 24, 2008

herb-crusted roast leg of lamb

herb roasted lamb leg

Lamb is one of those less expensive cuts of meat I'm trying to use more often, and especially since you can throw a roast in the oven and dinner is ready a couple hours later. This one was so easy, and I suppose it's a technique you could use for almost any roast cut.

Grocery list: 2-4+ pound leg of lamb (or other roast cut), 1 lemon, 1 large gallon-size ziploc bag, olive oil, and herbs (mix of dried or fresh - rosemary, thyme, oregano, mint - really, whatever you have, just a lot of it).

herb crust for lamb leg

Trim any excess fat or silver-skin from the lamb leg, then drop it in the ziploc bag. Add a good drizzling of olive oil, then throw in excess amounts of herbs - you're trying to cover the entire surface of the roast. Salt and pepper it generously, then cut your lemon in half, squeeze the juice into the bag (you can throw the lemon halves in the bag for good measure). Let it marinate for at least a couple hours, or set it up at night for roasting the next day. It can sit in the bag for 1-2 days.

Roast at 350 degrees for 1.5-2 hours, or until the internal temperature measures 150 degrees for medium. Remove from the oven and tent with foil; the temperature will continue to rise to about 160 (now it'll be medium to medium well). Adjust if you prefer more or less done - just remember that the roast continues to "cook up" another 10 degrees when you remove it from the oven! Carve and serve - I made this with the spaghetti squash & ricotta dish.

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