At Dr. Anna’s Table

01/18/2013
Roasted or Grilled Leg of Lamb with Mustard, Olive Oil and Herbs

Recipe by: Varouj Kachichian

Roasted Leg of Lamb

For this recipe, you can use the whole leg of lamb, bone-in or bone-less, or you can deconstruct it further (as I always do) into smaller sections by following the connective tissue with the tip of a boning knife and pulling them apart.

Taking few minutes and breaking it down into several smaller pieces has several benefits. 1. You prep it once and cook it and serve it multiple times. 2. Shorter marinating time. 3. Faster cooking time. 4. No leftovers. 5. You have the option of preparing it differently every time. (Grilled, broiled, sautéed, as a sandwich or over salad)

Ingredients:

1-leg of lamb, boneless or bone in
¼ cup olive oil
1/3 cup mustard (sugar free)
½-lemon juice
Zest of ½ lemon
1 dozen mint leaves
2 sprigs rosemary
4 sprigs thyme
6-7 cloves garlic
Salt and pepper to taste

Preparation:
Trim lamb; remove excess fat and any sinew, set aside, save bones, trimmings for sauce or stock.
Strip thyme and rosemary sprigs into a bowl add the stalks as well.
Roughly chop mint, smash garlic, zest lemon and juice, add to the bowl,
Add olive oil, mustard, salt and pepper, mix , taste for saltiness, and add the lamb and rub evenly.
Marinade refrigerated at least couple hours, preferably over night. And up to 4 day.
Cooking:

Roasting whole:
2 stalks celery, chopped
1 carrot, chopped
1 onion, chopped

Optional step: Make incisions with the tip of the knife and insert a garlic clove in, use all the cloves.

Preparation:
Preheat oven at 350F and roast for about 20 minutes
Add celery, carrots, onions and roast for another 30 minutes.
Increase heat to 450F and roast for another 15 min.
Let rest of 10 minutes in a warm spot before slicing.
Cooking trimmed:

Roasting; Use the larger pieces and roast at 450F for 15-30 minutes depending on the size and doneness desired. Let rest of 10 minutes in a warm spot before slicing.

Grilling; Grill on med high for 2 minutes per side on the smaller pieces and 5-7 minutes per side on the larger pieces. Let rest of 10 minutes in a warm spot before slicing.

Yield: 6 servings, Prep time: 00:10minutes, Cooking time: 00:15 to 00:45 minutes

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