While TaMara made a return last night with her recipe exchange, I thought I’d go ahead and slip on the tiara, frilly apron, and matching oven mitts and get to work. For your gustatory pleasure, I proudly present a roasted bone out leg of lamb with root vegetables.
The recipe is really very basic, but quite delicious:
Ingredients:
1 Boneless Lamb Roast (in this case 4.5 lbs)
Kosher salt to taste
Freshly cracked black pepper to taste
Instructions:
Remove the lamb from the cryovac, remove the netting, rinse, and pat dry inside and out. Then salt and pepper the inside and outside of the lamb to taste. Let sit on the counter for an hour or so to bring the temperature of the lamb closer to room temperature. Preheat oven to 275. After an hour roll the lamb up, truss with twine tightly, and tie the twine off. Cover the bottom of a broiler pan with silver foil, then place the lamb roast onto the top of the broiler pan so the juices can run through the slits and be captured by the foil lined place. Roast until the internal temperature is 125-130 for rare or 135 for medium rare. When the internal temperature reaches your preference, remove from the oven, cover and let rest for 30 to 40 minutes. While the lamb is resting heat the oven to 500 degrees. After 30-40 minutes uncover the roast, place it back in the now 500 degree oven, and sear it for 15 minutes to crisp up the fat and make a nice, crispy crust. Remove from the oven after 15 minutes, move the roast to a cutting board, remove the twine, and slice.
(Salted and Peppered Lamb Ready for Twining)
(All Trussed Up and Nowhere to Go)
(Getting Read to Rest)
(Seared and Ready for Slicing)
Roasted root vegetables.
Ingredients
1 small bag Red heirloom potatoes
1 small bag Purple heirloom potatoes
8 stalks of celery
1 and 1/2 lbs of carrots chopped
Kosher salt to taste
Freshly cracked black pepper to taste
Minced garlic to taste
Instructions:
Rinse and then cut the potatoes in half and place in a large bowl. Rinse, trim the tops and bottoms, and then chop the celery into 1 inch pieces. Rinse, and if necessary (depending on what you’ve purchased) trim the tops from the carrots. Then chop into 1 inch pieces. Place the potatoes, celery, and carrots into a large bowl, drizzle with olive oil and toss. Then salt, pepper, and add the minced garlic to taste. Toss to coat the vegetables thoroughly and transfer to a roasting pan. Roast on the top rack of the oven while the lamb is roasting. When the lamb comes out to rest, leave the veggies in to finish as the oven heats to 500 degrees. When the lamb goes back in to sear, remove the vegetables and cover with foil until the lamb is seared, sliced, and ready for serving.
(Oiled, Seasoned, and Ready for Roasting)
And then enjoy!
Saturday Dinner: Roasted Leg of Lamb With Root VegetablesPost + Comments (162)