Lemon-Garlic Semi-Boneless Leg of Lamb
There are few large pieces of meat that my family loves more than a leg of lamb, and few that make more of a statement for company.
I am a huge shop-the-food- sales kind of person. Sure, I save some money, and that’s always awesome. But it’s also about narrowing choices and inspiration. So many of us just find the whole “what am I going to make tonight/tomorrow/this week?” question stultifying and stymy-ing, possibly even panic-inducing. Partly because we get stuck in a recipe rut, and in fact, partly because the possibilities are actually just so broad (if you have a picky eater who will only eat two things, that’s another problem, and another irritant to tackle). Seriously, if you’re standing in the supermarket not even sure if you want to make chicken or pasta or fish or steak, then narrowing down to a recipe seems miles away. And that’s where the supermarket circular some in (or the online promotions, in the case of Peapod or Fresh Direct), or even if you’re in a farmers’ market, there will be something that cheap and plentiful and you should cup your ear and listen for it to call your name.
If pork loin is on sale, then that’s the answer. If it’s salmon, then that’s the answer. If you’re very lucky and it’s leg of lamb, then that’s the kind of fancy answer, lucky you. Once you have a main ingredient, you are on your way. It keeps things fresh in our house, it gives me recipe development inspiration, it keeps boredom at bay, it keep me on my toes cooking wise. Oh, yes — and it saves some money.
Whenever I see a leg of lamb on sale — semi-boneless, boneless, bone-in — I grab it, because there are few large pieces of meat that my family loves more, and few that make more of a statement for company.
Lemon-Garlic Semi-Boneless Leg of LambPrint
- 1 4-pound semi-boneless leg of lamb
- 1 tablespoon minced garlic
- Coarse or kosher salt and freshly ground pepper to taste
- Finely grated zest from 2 lemons
1. Rub the garlic and lemon zest all over the lamb, and season well with salt and pepper. Place in a bowl or on a plate and refrigerate overnight, uncovered.
2. Preheat the oven to 425°F. While the oven is preheating place the lamb on a rack in a roasting pan of some sort, and allow it to come to room temperature.
3. Roast the lamb for 20 minutes, then reduce the heat to 350°F and continue to cook for another 50 or so minutes, until a meat thermometer registers 135° in the center of the meat. Remove from the oven and let it sit for 20 minutes to collect its juices and finish cooking before carving and serving.