No-Fail Roasted Leg of Lamb
Ingredients:
- 4 to 5 lb. leg of lamb, bone-in, fat trimmed
- To taste salt and pepper
- Extra virgin olive oil
- 5 garlic cloves, peeled and sliced; more for later
- 2 cups water
- 8 gold potatoes, peeled and cut into wedges
- 1 yellow onion, peeled and cut into wedges
- 1 tsp. paprika, more for later
- 1 Tbsp. garlic powder
- Optional fresh parsley for garnish
Ingredients for the Rub:
- 15 garlic cloves, peeled
- 2 Tbsp. dried oregano
- 2 Tbsp. dried mint flakes
- 1 Tbsp. paprika
- 1/2 Tbsp. nutmeg
- 1/2 cup extra virgin olive oil
- 2 juiced lemons
Directions:
- Take the leg of lamb out of the refrigerator and leave it at room temperature for about 1 hour.
- In the meantime, prepare the remaining ingredients and make the lamb rub. To make the rub or seasoning, in a food processor, combine the rub ingredients. Blend until smooth. Set aside.
- When ready, pat the lamb dry and make a few slits on both sides. Season with salt and pepper. Turn the oven on broil. Place the leg of lamb on a wire rack and put it directly on the top rack so that it’s only a few inches away from the broiler element. Broil for 5 to 7 minutes on each side or until the leg of lamb is nicely seared.
- Remove from the oven and then adjust the oven temperature to 325 F.
- When the lamb is cool enough to handle, insert the garlic slices in the slits you made earlier. Now cover the leg of lamb on all sides with the wet rub and place it in the middle of a roasting pan with an inside rack.
- Add 2 cups of water to the bottom of the roasting pan. Season the potato and onion wedges with the paprika, garlic powder and a little salt and then add them to the pan on either side of the lamb.
- Tent a large piece of foil over the roasting pan and then place the pan on the middle rack of oven heated to 325 F. Roast covered for about 1 hour.
- Remove the foil and return the roasting pan to the oven for another 15 to 20 minutes or until the lamb temperature registers 125 F. Remove the pan from the oven and let the leg of lamb rest for about 15 to 20 minutes before serving.
- Inner temperature should rise to around 130 F for medium done.
