Yields: 8 Servings Difficulty: Easy Prep Time: 10 Mins Cook Time: 45 Mins Total Time: 55 Mins
We love roast lamb! Leftovers make amazing gourmet sandwiches with pickled veggies on the side. Leftover roast potatoes are great in the morning, diced and fried.
- Pat leg of lamb dry, and then lightly coat with olive oil. Make a mixture of these herbs (equal amounts of each except less salt) to sprinkle on the outside of the the meat, coating the surface with an herb crust. *Make the herb crust as dense as you like - we put on as much as will stay on without falling off, and don’t mind if some does fall off into the pan below.
- *Skewer the leg of lamb with stainless metal skewers in an X through the middle, so that you can set the lamb over a large cast iron skillet or dutch oven and keep it suspended. You can also use a roasting rack. Fill the cast iron pan with small garden potatoes, carrot chunks and baby onions. Put the skewered leg of lamb on top. The drippings will fall over the root vegetables and flavor them with the seasonings you put on the lamb.
- *Put the lamb and veggies into a 400 degree oven. Roast for 45 minutes. Now turn down oven to 350 degrees and roast for approximately another hour and a half, depending on how much the meat weighed originally. An hour per pound is the general rule, but when the meat has shrunk in size by about a third, you can remove it from the oven and test with a sharp knife to see if it is done in the middle. A little pink is fine!
- *Remove from oven and move the leg of lamb to a serving platter. Remove skewers. Cover meat with aluminum foil for 10 minutes while you put the root vegetables in a serving bowl. The roasting time may seem too long for the veggies, but it isn’t. They will be delicious. Pour the drippings into another serving dish to drizzle over the meat. It will be lamb broth, full of seasonings. Carve the meat and serve! Cold leftover lamb makes great sandwiches.