Festivals
Herbed Leg of Lamb Recipe
Yet another continental recipe to set your brunch spread on fire with a bunch of delicious flavours. The herbed leg of lamb is simple yet delicious recipe, which is popular during festive and holiday meals. As the name suggests, the preparation features a juicy leg of lamb marinated in fresh herbs and roasted to perfection. All you need is a juicy chunk of lamb, spices, and a working oven to whip up this meaty recipe. Follow the recipe below to delight your guests!
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Prep Time | 2 hours |
Cook Time | 1.5 hours |
Servings |
people
MetricUS Imperial
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Ingredients
- 1 7-9 pound bone-in leg of lamb, hip bone removed, tied
- 3 lemons
- 3 pound baby turnips
- 6 bunches scallions
- 1 cup fresh parsley
- 1 cup fresh dill
- 1/4 cup fresh marjoram
- 3 inner stalks of celery roughly chopped
- 3 garlic cloves
- 6 plum tomatoes quartered lengthwise and halved crosswise
- 2 tbsp extra virgin olive oil
- Kosher salt and freshly ground pepper
Ingredients
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Instructions
- Position a rack in the lower third of the oven and preheat to 500 degrees F.
- Using a paring knife, make deep cuts, 2 inches apart, all over the lamb; rub with 2 tablespoons salt and several grinds of pepper. Transfer the lamb to a roasting pan, fat-side up. Squeeze the juice of 1 lemon on top.
- Roast the lamb until most of the fat is rendered and the skin starts to brown, about 30 minutes. Transfer to a cutting board and let rest 30 to 40 minutes. Discard the fat from the pan and set the pan aside.
- Trim the greens from the turnips. Cut any large turnips in half.
- Roughly chop 2 bunches scallions and transfer to a food processor. Add the parsley, dill, marjoram, celery and garlic and pulse to form a coarse paste.
- Holding the bone, stand the leg of lamb up and rub the paste all over it; return to the roasting pan.
- Cut the remaining 4 bunches scallions into 2-inch pieces.
- Scatter the scallions, turnips and tomatoes around the lamb and season with salt and pepper.
- Squeeze the juice of the remaining 2 lemons over the lamb and drizzle with the olive oil. Loosely cover with foil.
- Reduce the oven temperature to 350 degrees F and roast the lamb 1 hour.
- Uncover and continue roasting until a thermometer inserted into the thickest part registers 145 degrees F for medium, 30 to 45 more minutes. Let rest 15 minutes, then slice and serve with the vegetables and pan juices.