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This Roast Leg Of Lamb recipe is simply irresistible. Try this Roast Leg Of Lamb on a get together; you will definetely get a lot of compliments for this dish.
  Leg lamb 6 Pound, trimmed off
  Salt 1 Teaspoon
  Ground black pepper 1⁄2 Teaspoon
  Saffron 2 Pinch
  Cinnamon 1⁄8 Teaspoon
  Butter 2 Tablespoon
  Dry white wine 1 Cup (16 tbs)
  Artichoke bottoms 1 Pound
  Cherry tomatoes 1 Pound
  Lemon juice 2 Tablespoon
  Chopped parsley 2 Tablespoon

Preheat oven to 450 degrees.
Place lamb, fat side up, in a shallow roasting pan.
Rub both sides of the lamb well with salt, pepper, saffron, and cinnamon.
Dot butter on top of the meat and pour wine into the pan.
Place lamb in the oven and reduce heat immediately to 350 degrees.
Roast approximately 1 1/2 hours for rare (140 degrees on a meat thermometer), 2 hours for medium rare (160 degrees).
Closer to 3 hours will produce a well-done leg of lamb.
during the last 15 minutes of roasting, place artichoke bottoms in the pan.
Roll them in the pan drippings to help them pick up additional color as they bake.
Add the cherry tomatoes 4 or 5 minutes before removing meat from the oven, just long enough to heat them through.
Take lamb out of the oven when done to taste and let rest 10 to 15 minutes.

Recipe Summary

Side Dish

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Roast Leg Of Lamb Recipe