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Friday Tip (the last for now*)|Easy Meals (part 4)

Hey friends!

I’m cheating a little here – this didn’t get published on Friday** and the photo isn’t mine, but the lamb roast we made on Monday looked a lot like this before we cooked it and was astoundingly good.  And we still have leftovers, making this a dinner that lasted for three meals (leftovers got put into a curry and the last of it will be going into something else today).  So while it was spendy (at about $8/pound), the ROI*** on this dinner, both in dollars and work put in, was pretty high.

For anyone not familiar with lamb, it’s delicious.  If you’re the type who thinks that mackerel is “too fishy,” then lamb might not be the best choice for you, but I still encourage you to try it at least once.  It’s got a unique and super flavorful taste that we love.  It’s also quite rich, which makes it the perfect once-in-a-while celebration kind of thing to eat.

The thing I love the most about this particular recipe, though, is how easy it is.  All you do is rub the roast down with some oil, herbs, garlic, salt and pepper and roast it.  And for a relatively short period of time.  The rule of thumb is around 20 minutes per pound, but ours came out about 20 minutes early (and was cooked a little more than I was angling for), so do keep an eye on it and do keep your meat thermometer handy.

If you’re trying lamb for the first time, I hope you enjoy it!  If you’re a long-time fan, I hope this is a new super-simple recipe for your book!

Cheers.

*Due to weird scheduling, the Friday Tip is going on hiatus (perhaps to be replaced by something else).  I still want to post something every week, but Friday is not the day to do it.
**Thanks to the magic of WordPress, I can backdate.  I love magic.
***ROI = “return on investment”

Roast Boneless Leg of Lamb

Recipe courtesy of The Reluctant Gourmet – link very much worth following for extensive notes on how to cook a lamb roast

Ingredients

  • 1 boneless leg of lamb (about 4 to 5 lbs)
  • 2 tablespoons fresh rosemary
  • 2 tablespoons fresh thyme
  • 2 tablespoons fresh oregano
  • 4 cloves garlic
  • Olive oil
  • Salt & pepper

Preparation

Preheat the oven to 450ºF.

Finely chop herbs and garlic (I like to chop the herbs and garlic into some kosher salt – very tasty!)

Rub  oil on all sides of the lamb and season with salt and pepper. Spoon the herb/garlic mixture on the topside of the lamb and spread it out.

Place lamb in a shallow roasting pan and roast for 30 minutes at 450ºF. Reduce the oven temperature to 325ºF and continue cooking until you reach the desired internal temperature (discussed extensively in The Reluctant Gourmet’s post – go read it!).

Remove roast from oven and let it rest for 5 to 10 minutes on a cutting board.  Prepare a pan sauce.  Here’s how I do it (you will see another method if you read the recipe and notes on the RG’s site): heat your roasting pan on the stove top using two burners (works best with a gas stove top).  Deglaze with white wine (about a cup) and reduce the sauce until it thickens a bit.  Turn off the heat and strain the sauce into a pyrex measuring cup.  At this point, you can return the sauce to the roasting pan and let a tablespoon or so of softened butter swirl in there.  You will need to stir the sauce prior to spooning it over your lamb (and, in our case, mashed potatoes).  It will be some of the most amazing pan sauce you’ve ever tasted!

Do be sure to put whatever herbs and garlic come off the roast when you remove the netting either into the sauce or back on to your sliced lamb.  That stuff is spectacular!

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