ROAST LEG OF LAMB

Roast Leg of Lamb image

Treat Easter guests to an elegant and easy-to-make roasted lamb dinner from Osterio Del Circo chef Michael Galata. Complete the meal with his savory Stuffed Artichokes.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Meat & Poultry Lamb Recipes

Number Of Ingredients 12

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Ingredients

4 cloves garlic, minced
6 sprigs fresh rosemary, 3 picked and chopped
2 tablespoons fresh thyme leaves, plus 3 whole sprigs for roasting
3/4 cup freshly squeezed orange juice
3/4 cup dry white wine, such as chardonnay
5 tablespoons extra-virgin olive oil, plus more for drizzling
1 (5- to 6-pound) boneless leg of lamb, tied
Coarse salt and freshly ground pepper
1 large onion, cut into 3 to 4 pieces
3 carrots, peeled and cut into 3 to 4 pieces each
1 large bulb fennel, trimmed and cut into 3 to 4 pieces
2 leeks, trimmed and cut into 3 to 4 pieces each

Steps:

Place garlic, chopped rosemary, thyme leaves, orange juice, wine, and 3 tablespoons olive oil in the jar of a blender; pulse 5 or 6 times to combine. Generously season lamb with salt and pepper and transfer to a large resealable plastic bag; add liquid from blender and seal bag, squeezing out all the air. Transfer to refrigerator and let marinate for at least 3 hours and up to 24 hours.
Remove lamb from marinade and wipe off any excess with a paper towel. Let stand at room temperature for 1 hour.
Preheat oven to 425 degrees.
Place onion, carrots, fennel, and leeks in a large bowl. Add 2 tablespoons olive oil and season with salt and pepper; toss to combine and transfer to a large roasting pan. Top with remaining 3 sprigs of rosemary and thyme. Place lamb on top of vegetables in roasting pan; drizzle with olive oil and season with salt and pepper.
Transfer roasting pan to oven and roast for 10 minutes. Reduce heat to 350 degrees and continue cooking until lamb reaches 125 to 130 degrees on a meat thermometer for medium-rare, about 1 hour more. Remove from oven and let stand for 20 minutes before slicing against the grain. Serve with vegetables.

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Rozina Khan

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**5 stars!** This recipe was easy to follow and the lamb turned out perfect. The meat was tender and juicy, and the flavor was amazing. I would definitely recommend this recipe to anyone looking for a delicious and easy way to cook lamb.

Amaan Hashmi

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The lamb was cooked to perfection and the flavor was out of this world. I will definitely be making this again.

BassCRV 101

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This was my first time making roast leg of lamb and it turned out amazing! The meat was so tender and juicy, and the flavor was incredible. I followed the recipe exactly and it was perfect. I will definitely be making this again.

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