Roasted Leg of Lamb with HerbsFeatured by Companhia das Lezírias in the International Wine Club.
An amazing meal with an array of bold and subtle flavors that compliment the lamb perfectly. Pair this with a Red Blend such as the Companhia das Lezírias Tinto.Yield: 6 - 8
Prep Time: 25 Minutes
Cook Time: 105 Minutes
• 1 leg of lamb (5-6 lbs.)
• 3 Tbs. dry white wine or lemon juice
• 2 Tbs. chopped parsley
• 2 Tbs. chopped fresh mint leaves
• 2 Tbs. olive oil
• 1 Tb. minced garlic
• 1 tsp. paprika
• 1/2 tsp. crushed or crumbled dried bay leaves
• 1/2 tsp. pepper
Rinse lamb and pat dry; trim off and discard excess surface fat. In a small bowl, mix wine, parsley, mint, olive oil, garlic, paprika, bay leaves, and 1/2 tsp. pepper. Rub all over lamb.
Set lamb on a rack in an 11x17 inch pan. Roast in a 375 degree regular or convection oven until a thermometer inserted through thickest part of meat to the bone registers 140 degrees for medium-rare, about 1 1/2 hours, or 150 degrees for medium, about 1 3/4 hours. If drippings begin to burn, pour water into pan, 1/4 cup at a time, as needed.
Transfer lamb to a rimmed board or platter and, keeping it warm, let stand 10 to 15 minutes. Slice meat from the bone to serve. Add salt and pepper to taste.