I have always loved lamb, it doesn’t matter how you cook it! Lamb curry, roast leg of lamb, lamb kabobs, gyros, and souvlaki! I love it! I cooked this dish the day after Christmas as my holiday meal! Check it out.
3-4 sprigs of rosemary
Handful fresh parsley
5-7 cloves garlic
Cracked black pepper
Preheat oven to 300 degrees
Combine parsley, rosemary, garlic and black pepper in a food processor and pulse until finely chopped. Pushing down the sides to ensure uniform chop. Slowly add olive oil while mixing until you achieve a paste. Do not add salt to this mixture, it will draw out the moisture! Salt and pepper all sides of your leg of lamb. generously apply the paste to the lamb on all sides. Place the roast fat side down for first hour of cooking then rotate to fat side up. Apply more paste if needed. After 1 hour and 45 minutes insert a meat thermometer in the thickest portion of the roast away from the bone. We are looking for 145-150 degrees for medium rare. If you like it rare… 135 degrees. Remove roast and let rest for 20 Minutes before carving.
Red Wine Reduction Sauce
2 cups full bodied red wine such as Cabernet or Zinfandel.
1 cup minced shallot or onion
3-4 tablespoons butter
1-2 cups beef stock
1-2 tbsp chopped fresh rosemary
Coat the bottom of a sauce pan with olive oil over medium high heat. Saute shallots until translucent. Add wine and beef stock. Cook over medium/high heat until reduced by half.
Tip: Be careful if using high sodium beef stock. As the sauce reduces the salt will become more concentrated.
Add butter and rosemary. Continue to cook for additional 10-15 minutes. Drizzle the sauce over lamb.