We're enduring cold evenings in the Columbia Valley - freeze alerts for the third night in a row. Everyone in the state is praying the grapes and cherry trees survive this cold snap. Weeks like this I crave comfort food to help warm the spirit. One of my favorite comfort foods is lamb. I did a quick search on this blog and discovered I often cook lamb. This time I decided to share my recipe.
Ingredients:
1 tbsp garlic, chopped (came in a jar pre-chopped)
1 juice of lemon, freshly squeezed
2 tbsp dried oregano
2 tbsp olive oil
1 tbsp kosher salt
fresh ground black pepper
3 1/2 - 4 lb uncooked, trimmed lamb leg, boneless
1 tomato, sliced
Directions:
Make a paste for the boneless leg of lamb using the first six ingredients. The lamb came wrapped in netting, you must remove the netting from the lamb, then rub the paste over all of the lamb. I marinated the boneless leg of lamb in the fridge for 2 hours - you could marinate for longer. Another option is to use twine to re-wrap the leg of lamb to keep it pretty, I decided not to tie it up with twine. Remove the lamb from the fridge 30 minutes before cooking.
Preheat the oven to 375ºF. Line a roasting pan with aluminum foil. To make a complete meal I added whole red potatoes and whole carrots to the pan with the lamb. Roasted for 1.5 hours uncovered.
Due to my schedule, I cooked this meal in advance - I took the pan drippings and drizzled over the lamb and vegetables. I let it cool down before I put it in the fridge.
Re-heating: When I reheated the lamb for dinner I added sliced tomatoes to the lamb and vegetables for color and flavor. It was a very tasty and savory dinner - leftovers were just as good on the second night.
This meal will be adequate for three or more people. We had leftovers for lunch and dinner the next day. You could vary this recipe with different root vegetables and spices; turnips, rosemary, thyme, etc. All and all a very successful recipe.
My next post I will have tasting notes for the wine I paired with the roasted boneless leg of lamb.
Cheers!
 |
| photo: Ingredients for the roasted boneless leg of lamb. |
Ingredients:
1 tbsp garlic, chopped (came in a jar pre-chopped)
1 juice of lemon, freshly squeezed
2 tbsp dried oregano
2 tbsp olive oil
1 tbsp kosher salt
fresh ground black pepper
3 1/2 - 4 lb uncooked, trimmed lamb leg, boneless
1 tomato, sliced
Directions:
Make a paste for the boneless leg of lamb using the first six ingredients. The lamb came wrapped in netting, you must remove the netting from the lamb, then rub the paste over all of the lamb. I marinated the boneless leg of lamb in the fridge for 2 hours - you could marinate for longer. Another option is to use twine to re-wrap the leg of lamb to keep it pretty, I decided not to tie it up with twine. Remove the lamb from the fridge 30 minutes before cooking.
 |
| photo: Marinating the lamb, ready for the fridge. |
Preheat the oven to 375ºF. Line a roasting pan with aluminum foil. To make a complete meal I added whole red potatoes and whole carrots to the pan with the lamb. Roasted for 1.5 hours uncovered.
 |
| photo: Lamb and vegetables ready to go in the oven. |
Due to my schedule, I cooked this meal in advance - I took the pan drippings and drizzled over the lamb and vegetables. I let it cool down before I put it in the fridge.
 |
| photo: Cooked lamb and vegetables. |
Re-heating: When I reheated the lamb for dinner I added sliced tomatoes to the lamb and vegetables for color and flavor. It was a very tasty and savory dinner - leftovers were just as good on the second night.
This meal will be adequate for three or more people. We had leftovers for lunch and dinner the next day. You could vary this recipe with different root vegetables and spices; turnips, rosemary, thyme, etc. All and all a very successful recipe.
 |
| photo: Roasted boneless leg of lamb and red wine. |
My next post I will have tasting notes for the wine I paired with the roasted boneless leg of lamb.
Cheers!