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Leg of Lamb
Savor this delicious leg of lamb dinner featuring tender roasted lamb, complemented by crisp asparagus and golden roasted potatoes for a satisfying and flavorful meal. It's a comforting and hearty dish, perfect for your Easter dinner!
Bon Appetit!
Ingredients
For the Lamb:
One, 4 to 5 pound leg of lamb, bone-in, fat trimmed
Salt and pepper
Extra virgin olive oil
5 garlic cloves, peeled and sliced; more for later
2 cups water
8 gold potatoes, peeled and cut into wedges
2 yellow onions, peeled and cut into wedges
4-5 medium sized carrots, peeled and cut into chunks
1 teaspoon paprika, more for later
1 teaspoon garlic powder
Fresh parsley for garnish, optional
For The Rub:
15 garlic cloves, peeled
2 tablespoons dried oregano
2 tablespoons dried sweet basil
1 tablespoons paprika
½ tablespoons nutmeg
½ cup Extra virgin olive oil
2 lemons, juiced
For the Asparagus:
2 tablespoons extra-virgin olive oil
1 pound asparagus, woody ends trimmed, chopped into 1-inch pieces
¼ teaspoon sea salt
Freshly ground black pepper
1 teaspoon fresh lemon juice
Instructions
1). Bring the leg of lamb to room temp for about 1 hour.
2). Prepare the seasoning. In a food processor, combine the rub ingredients. Blend until smooth. Set aside (or in the fridge, if preparing in advance).
3). In an AFFINITY 5-ply Stainless Steel Roasting Pan, season the potatoes, onions, and carrots with the paprika, garlic powder and a little salt. Use a spoon to stir everything together until evenly coated. Place the lamb on top of the vegetables and brush on the rub until fully coated. Pour 2 cups of water around the lamb, covering the vegetables.
4). Tent a large piece of foil over the roasting pan (make sure it does not touch the lamb) then place the pan on the middle rack of the 325 degrees F heated-oven. Roast covered for about 90 minutes. Remove the foil and return the roasting pan to the oven for another 90 minutes or until the lamb temperature registers 155 degrees F. Remove the pan from the oven and let the leg of lamb rest for about 15 to 20 minutes before serving.
5). To make the gravy, strain out the vegetables from the broth in the pan. In a separate bowl, whisk together equal parts all-purpose flour and water (I used a ration of 1 cup to 1 cup). Add the broth to a ALCHIMY Stainless Steel Saucepan - LOQY System. On a
medium heat, whisk in the slurry mixture until the gravy begins to thicken. You may want to taste and season with salt and pepper if needed.
6). Heat the olive oil in a medium skillet over medium heat. Add the asparagus, salt, and several grinds of pepper and sauté, stirring often, for 3 to 6 minutes, or until tender. The timing will depend on the thickness of your spears. Remove from the heat and toss with
the lemon juice. Season to taste and serve.
Cookware used in this recipe
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