Roasted Leg of Lamb

Posted by Milford Spice Company on 3/2/2016 to Cooking Photo Tutorials


Serves 6-8


Ingredients:


For the Lamb

1 4-6 Lb Boneless Leg of Lamb

2 Tbsp Olive Oil

3 Tbsp Ravensview Rosemary Garlic


For the Side Dish

2 Lbs Fingerling Potatoes

2 Lbs Asparagus Spears

1 Tbsp Olive Oil

1 Tsp Herbes de Provence

Salt & Pepper


For the Popovers (6)

2 Tbsp Butter, Melted

1 Cup Milk

1 Cup Flour

3 Eggs

2 Tsp Wordhouse Wow

Pinch of Salt


Preparation:


Remove your leg of lamb from the fridge and its packaging about an hour before you are ready to start. As with grilling, it's important that the meat be at room temperature to allow it to cook evenly.



Preheat oven to 450º.  


Let's start by mixing our Ravensview Rosemary Garlic and 1 tbsp of olive oil. Let this sit for a few minutes to make a paste.



Next, let's take a paring knife and poke holes all over the leg of lamb. This will help the spices to permeate the meat and make it super flavorful.



Then rub the Ravensview Rosemary Garlic paste all over the lamb. Massage well into all nooks and crannies.



Place into a cast iron skillet if you have one if not a baking sheet with a rim will be fine. Roast at 450º for 20 minutes, then turn down the oven to 325º and continue to roast for an additional hour. Remove roast from oven and temp it. For medium rare, it is done when the thermometer reads 135º. Remember that the lamb will continue to cook as it rests. For medium, continue to roast until it temps at 150º.


When your lamb is about 40 minutes from being done toss your fingerlings in 1 tsp olive oil and the Herbes de Provence and place on cookie sheet. Add to the oven to bake on the rack under the lamb for 30 minutes. Then add your asparagus that you have tossed in the remaining 1 tsp olive oil, lightly salted and peppered and tossed. Move potatoes to one side and place the asparagus on the other and bake an additional 10 minutes.



As the lamb rests under a tent of foil, lets make our popovers.



Turn the oven back to 450º.


Typically these are made in a popover pan which is very similar to a cupcake/muffin pan but the wells are a little deeper.  If you do not have one, a cupcake/muffin pan will work just fine.


Let's mix the eggs, milk, 1 tbsp of melted butter and the Wordhouse Wow together. Then in a measuring cup, mix the flour and salt together and add to the egg mixture. Continue whisking until any lumps are gone and you have a smooth batter.




Take the remaining melted butter and divide among the 6 wells in your pan. Then pour the batter into the wells and bake for 20 minutes. Reduce the heat to 325º and continue to bake an additional 10 minutes.




As the popovers finish their baking time, slice your lamb as you desire. We prefer thin slices.  






Plate with the potatoes and asparagus.  


We hope you have enjoyed this tutorial and have found it helpful!



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