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Fall Harvest Table Scape Salads

Roasted Leg of Lamb with Garlic and Rosemary & Apples

Chef Jhonathan Rupchand-Kokotek
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.
Cook Time 2 hours
Course Main Course
Cuisine American
Servings 10 servings

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.
Keyword Dinner party, New Zealand Lamb