Prepared by: Chef Jhonathan
Roasted Leg of Lamb with Garlic and Rosemary & Apples
Gosh, where do I go with this lamb recipe. My best friend loves my lamb recipe. He always ask me to make it for him whenever I throw a party of some sort. When it is perfectly cooked, it is heavenly. My friends always roll their eyes when I make this recipe. Give it a try.
Equipment
- Knife and cutting board
- Roasting pan (for the lamb)
- Sheet pan (for the apples)
- Pairing knife (to score the fat)
- Mortar and pestle
Ingredients
Leg of lamb
- 1 (7 lb) Bone-in leg of lamb (fat trimmed to 1/4 inch thick, and lamb tied)
- 7 cloves garlic (whole)
Dry rub
- 5 cloves garlic (rough chopped)
- 2 tablespoons chopped fresh rosemary
- 1 tablespoon fine sea salt
- 1/2 teaspoon black pepper
Roasted Apples
- 4 apples (cut to 1/2" thick slices)
- 2 tablespoons olive oil
- salt and black pepper (to taste)
Deglaze and garnish
- 1/4 cup dry red wine or beef broth
- salt and pepper
- 2 tablespoons chopped fresh mint (garnish)
Instructions
Prepare the lamb
- Pat dry the lamb and score the fat by making shallow cuts all over with the tip of a pairing knife. Use the knife to make 7 small incisions around the entire leg of lamb and insert the 7 garlic cloves.
Make the dry rub
- In a mortar and pestle, add the 5 chopped garlic cloves and the rosemary, grind to a paste and add the salt and pepper to taste.
Roast the lamb
- Preheat oven to 350°F.
- Put the lamb in a lightly-oiled roasting pan, then rub the paste all over the lamb. Let stand at room temperature 30 to 45 minutes until ready to roast.
- Roast the lamb in the middle of the oven about 1 hour and 30 minutes, or until an instant-read thermometer inserted 2 inches into the thickest part of the meat (do not touch bone) registers 130°F.
Roast the Apples
- Meanwhile, peel, core, and slice the apples lengthwise. Toss with olive oil, salt and black pepper to taste. Spread evenly on a cookie sheet pan, and roast until they are golden brown, about 30 to 45 minutes. Keep warm.
Make the au jus, and serve
- When the lamb reaches 130°F, transfer it to a cutting board and let stand 15 to 25 minutes (internal temperature will rise to about 140°F for medium-rare).
- Add the wine to the roasting pan and deglaze by boiling over moderate-high heat, stirring and scraping up the brown bits, about 1 minute. Add salt and pepper to taste.
- Slice the lamb into desired serving pieces, and top with the hot wine mixture, the roasted apples and chopped mint.
Roasted Leg of Lamb with Garlic and Rosemary & Apples
Gosh, where do I go with this lamb recipe. My best friend loves my lamb recipe. He always ask me to make it for him whenever I throw a party of some sort. When it is perfectly cooked, it is heavenly. My friends always roll their eyes when I make this recipe. Give it a try.
Equipment
- Knife and cutting board
- Roasting pan (for the lamb)
- Sheet pan (for the apples)
- Pairing knife (to score the fat)
- Mortar and pestle
Ingredients
Leg of lamb
- 1 (7 lb) Bone-in leg of lamb (fat trimmed to 1/4 inch thick, and lamb tied)
- 7 cloves garlic (whole)
Dry rub
- 5 cloves garlic (rough chopped)
- 2 tablespoons chopped fresh rosemary
- 1 tablespoon fine sea salt
- 1/2 teaspoon black pepper
Roasted Apples
- 4 apples (cut to 1/2" thick slices)
- 2 tablespoons olive oil
- salt and black pepper (to taste)
Deglaze and garnish
- 1/4 cup dry red wine or beef broth
- salt and pepper
- 2 tablespoons chopped fresh mint (garnish)
Instructions
Prepare the lamb
- Pat dry the lamb and score the fat by making shallow cuts all over with the tip of a pairing knife. Use the knife to make 7 small incisions around the entire leg of lamb and insert the 7 garlic cloves.
Make the dry rub
- In a mortar and pestle, add the 5 chopped garlic cloves and the rosemary, grind to a paste and add the salt and pepper to taste.
Roast the lamb
- Preheat oven to 350°F.
- Put the lamb in a lightly-oiled roasting pan, then rub the paste all over the lamb. Let stand at room temperature 30 to 45 minutes until ready to roast.
- Roast the lamb in the middle of the oven about 1 hour and 30 minutes, or until an instant-read thermometer inserted 2 inches into the thickest part of the meat (do not touch bone) registers 130°F.
Roast the Apples
- Meanwhile, peel, core, and slice the apples lengthwise. Toss with olive oil, salt and black pepper to taste. Spread evenly on a cookie sheet pan, and roast until they are golden brown, about 30 to 45 minutes. Keep warm.
Make the au jus, and serve
- When the lamb reaches 130°F, transfer it to a cutting board and let stand 15 to 25 minutes (internal temperature will rise to about 140°F for medium-rare).
- Add the wine to the roasting pan and deglaze by boiling over moderate-high heat, stirring and scraping up the brown bits, about 1 minute. Add salt and pepper to taste.
- Slice the lamb into desired serving pieces, and top with the hot wine mixture, the roasted apples and chopped mint.