8 with leftovers for salad
One 6-8 pound bone in Anderson Ranch Grass-Fed Lamb leg of lamb
10-15 leeks – chop off tops
1 cup olive oil
1/2 cup of roasted garlic, chopped
1/2 cup kosher salt
1/2 cup coarse pepper
¼ cup fresh, chopped oregano
¼ cup fresh, chopped thyme
1 cup red wine
Pre-heat over to 250 degrees.
Combine the garlic, salt, pepper, oregano, thyme and olive oil and make into a paste using a mortar & pestle. Rub the whole leg of lamb with the paste.
Blanch the leeks in boiling water for 2-3 minutes. Wrap the leg of lamb in the leek tops, using olive oil to help the leeks adhere to the meat.
Set the lamb on a baking dish. Add the red wine to the pan and put lamb into oven. Cook until the internal temperature of the meat is 135-140 degrees for medium rare – approximately two and half hours.
Remove from the oven and let sit for 10 minutes before carving. The internal temperature will rise another 5-10 degrees. Shave the lamb and serve.
WHAT TO DO WITH LEFTOVERS?
American Lamb Argula Salad with Blackberry Vinaigrette
1-2 pounds sliced leftover roasted lamb leg
2 bunched of arugula washed and dried
10 ounces of a soft, mild goat cheese
1/2 cup toasted pecans
Salt & pepper to taste
2 Tablespoon dijon mustard
¼ cup blackberry vinegar
1 Tablespoon sugar
2 Tablespoons blackberry preserves
½ cup olive oil
2 Tablespoons fresh herbs such as basil & thyme
Salt and pepper to taste
Whisk all ingredients in a bowl and mix well.
Arrange the arugula leaves in mounds on four large plates. Add some goat cheese in the center of each mound. Arrange the lamb slices around the goat cheese and drizzle with blackberry vinaigrette. Garnish with blackberries and toasted pecans.
Recipe and image provided by the American Lamb Board.