3/27/13 - Roast Leg of Lamb

  • Chef Judi Gallagher
  • 3


1 leg of lamb, bone in (about 6 to 7 1/2 pounds)

1/4 cup fresh lemon juice

8 cloves garlic, minced

1 tablespoon salt

2 teaspoons coarsely ground black pepper

1 cup chopped fresh herbs (combination of rosemary,tarragon, and thyme)

4 shallots quartered


Preheat the oven to 400 degrees F.

Using your hands, rub the lamb all over with the lemon juice, and Rub the garlic evenly all over the surface of the meat. Purée the herbs in 2TBSP olive to form a paste a rub the lamb with it . Season the meat with the salt and pepper and place the lamb in a roasting pan. Arrange onions and shallots in bottomof the pan. Place the lamb in the oven and roast for 30 minutes. Reduce the oven temperature to 350 degrees F and continue to cook for about 1 hour longer for medium-rare, or until a meat thermometer inserted into the center of the roast registers about 145 degrees F to 150 degrees F. Glaze lamb in the last twenty minutes of cooking . Remove lamb from pan and allow to rest for 10 to 15 minutes before carving. Glaze lamb before serving

Pomegranate balsamic glaze

1 1/2 cups pomegranate juice

1/2 cup balsamic vinegar

1/4 cup sugar

1 cinnamon stick

2 star Anise

2 thyme sprigs

1 tsp butter

In small sauce pan combine juice, vinegar, sugar, cinnamon, anise, and thyme, reduce over medium heat until a thick syrup forms. Finish by whisking in the butter