Spring Lamb Roast for Holiday Gatherings
I have fond memories growing up and experiencing Mediterranean style roasted lamb for the first time. The herbs, seasonings, and citrus marinating process which makes this relatively lean and healthy cut of meat over the moon tender and delicious are worth the relatively simple preparation. Reserve the marinade to make a light and delicious sauce for your meat and potatoes. This meal goes wonderfully also with your favorite rice pilaf, or mashed potatoes. Excellent with roasted asparagus or sauteed string beans and a green salad. Pairs well also with rice and beans.
Recipe For Roasted Spring Lamb with Potatoes
Ingredients
One three pound leg of lamb trimmed of visible fat and tied with twine
Three pounds of Russet or Yukon Gold Potatoes peeled and scrubbed
Two tablespoons olive oil
Six cloves garlic minced
Six tablespoons fresh oregano minced
Three tablespoons fresh rosemary ground
Three tablespoons fresh thyme minced
Two fresh bay leaves minced
Two tablespoons sweet paprika
Two tablespoons ground cardamom
1/4 cup extra virgin olive oil or canola oil
1/4 cup fresh squeezed lemon juice
Three teaspoons course ground salt like Kosher salt
Three teaspoons ground black peppercorns or ground pink peppercorns
Method
1) Preheat oven to 325 degrees.
2) Make four to five slits in the meat on both sides.
3) Mix together: the garlic, oregano, rosemary thyme, bay, olive oil, lemon juice, and all the dried spices. Whisk until thoroughly combined.
4) Carefully spoon the marinade over all sides of the meat including putitng some in the slits on each side.
5) Also squeeze some lemon juice over the peeled and halved potatoes and season to taste with salt pepper and paprika.
6) Place one cup of water in the bottom of a roasting pan and then layer the halved potatoes. On top of the potatoes place the lamb roast.
7) Cook basting every half hour for one hour and twenty minutes. Internal temperature should read 160 degrees F for medium rare and 170 degrees F for well done.
8) Serve immediately with your desired vegetables rice or salad.
Recipe Developed By: Sarah J. Hall
World Cuisine Today Magazine
www.worldcuisinetoday.com
December 15, 2018
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