Jimmy had a little lamb ...

Picture from specialfoodrecipe.com

...Leg!!  For Christmas I cooked up a Rosemary-Garlic Roasted Leg of Lamb.   I absolutely adore lamb.  The gaminess of lamb is refreshing when you're stuck eating chicken, beef, turkey or pork all the time.   It's a refreshing change especially for the holidays.

My two buddies Teshun and Jane would always cook lamb for me when I visited them for the holidays.   Cooking lamb this year made me miss the fellowship I would have with them they moved back to the east coast.  As I have said in the past, I like to keep my food simple.  You get good quality ingredients and you let the food shine.  Here is my recipe for rosemary-garlic roasted leg of lamb.



1 4-5 lb boneless leg of lamb
Chopped garlic
Sprigs of rosemary
Olive Oil
Salt and pepper to taste.
Sorry I don't have exact measurement.  That's just how I cook

Directions:  Remove the leaves from the rosemary and make a mixture of olive oil, garlic and rosemary.   Put the leg of lamb in a zipper freezer storage bag and pour the oil mixture into the bag.  Make sure you keep the netting on.   Rub the leg vigorously to mix everything together and place the leg in the fridge for at least 2 hours.  Overnight would be best.  Take the roast out and rub it with salt and pepper to taste.    Preheat your oven to 325F and roast for 20mins/lb for medium rare. 

Remove the roast and check the internal temperature.  It should read 135 before you take it out (roasts will cook another 5 degrees after you take it out) and let it sit for at least 30 minutes before you cut into it.   If you do not let the roast rest, all the juices will fall out everywhere and you will just have a dry piece of meat.

I hope you like lamb as much as I do.  Pair with a delicious red wine of your liking.  I promise you won't regret it!

Stay Cooking!
-Jimmy