Roast Leg of Lamb Day 2024 is on Tuesday, May 7, 2024: I can't decide between cooking a standing rib roast or leg of lamb for Christmas dinner

Tuesday, May 7, 2024 is Roast Leg of Lamb Day 2024. National roast leg of lamb Day National Roast Leg of Lamb Day

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Leg of sheep is a widely popular and flexible recipe, often cooked with fresh herbs (such as rosemary), garlic and even fruity dressings. Roast Leg Of Lamb Day is all about commemorating this delicious recipe!

Roast Leg of Lamb with Mint Aïoli

1 leg of lamb – trimmed of all fat, femur bone and shank removed

2 cloves garlic, crushed

½ small onion, peeled and thinly sliced

Large bunch each of mint, savory or thyme

3 TB extra virgin olive oil

2 lemons, juiced and zested

1 TB vegetable oil for seasoning

1 tsp. cumin seed

Marinate lamb for a day or two in olive oil, garlic, mint, thyme or savory, onion, lemon, and cumin. When you are ready to cook, wipe away the marinade from the lamb and assertively season with salt and freshly ground pepper. Bring to room temperature, truss with butcher’s twine to form an oblong package.

If you have a rotisserie by all means use it, if not, heat a heavy sauté pan or iron skillet and sear over high heat, then transfer to a rack and roast in a 400° oven until medium rare. Approximately 130° internal temperature on an instant thermometer.

Mint Aïoli

1 garlic clove, crushed in a mortar with a pinch of salt until puréed

2 egg yolks

1 bunch mint, ½ chopped and pounded, and 1/2 cut into chiffonade to be added later

½ lemon, juiced

1 ¼ cup canola oil

2 TB warm water

Salt and pepper

Method

In a heavy medium mixing bowl, add yolks, garlic and mint and whisk for 45 seconds. Slowly whisk in oil, add lemon juice and thin with a little water. Taste and adjust seasonings. Add remaining mint.

For service, allow the lamb to rest for 15 to 20 minutes before slicing and serve with the aïoli.

Can you cut boneless lamb leg in little pieces and fry it up like you could do to beef ?

I have found that the way I like doing a leg of lamb is...

The day before I place it in a zip top bag with a bit of lemon zest, garlic and olive oil. Massage it and put it in the refrigerator.

In the morning remove lamb and the lemon zest, oil and garlic place it in a roasting pan. I will also add 1 or 2 lemons cut in half, squeeze the juice onto the lamb.

Oven set at 250 degrees F.

Cover the pan with foil.

Roast low and slow for about 6 to 7 hours.

Remove foil and raise temperature of the oven to 350 and roast another 20 minutes or so.

I always loved rare lamb but doing it this way the meat is fall off the bone tender and not at all dried out.

I am looking for a receipe for roasted leg of lamb?

here's one with roasted garlic encrusted roasted leg of lamb.

roasted garlic australian lamb leg with rosemary potatoes

Recipe Serves 6-8 Print Friendly

* 1 Australian leg of lamb, bone-in

* 2 heads garlic, halved

* 3 tablespoons olive oil

* salt and freshly ground pepper, to taste

* 2 tablespoons rosemary, chopped

* 3 pounds small red potatoes, halved

* grilled asparagus or preferred vegetable, to serve

1. Preheat the oven to 350°F. Cut off the tips of the heads of garlic and brush the cut sides with 1 tablespoon of the olive oil. Set garlic cut-side down on a sheet pan and roast until it is soft to the touch, about 30 minutes. Let garlic cool for 5 minutes, then squeeze the roasted cloves out of the garlic and into a bowl. Mash with a fork and spread over the top of the lamb (see tip).

2. Meanwhile, place the lamb in a large roasting pan and season with salt, pepper and half of the rosemary. Allow to stand at room temperature for 30 minutes to an hour. Place the potatoes in an ovenproof dish and toss with the remaining oil and rosemary. Set aside.

3. Roast lamb for about 1 hour 40 minutes, until it registers 130-135°F on a meat thermometer for a medium-rare roast, or until the juices run clear when a sharp knife or skewer is inserted in the thickest part of the meat. When the lamb has been roasting for 40 or 50 minutes, place the potatoes in the oven and bake until well browned and tender.

4. Transfer the lamb to a warm platter and let rest for 15 minutes. (It will continue to cook as it rests.) Carve and serve with the potatoes and asparagus.

TIP: The garlic can be roasted and mashed the day before. Store in a tightly sealed container in the refrigerator. You could also spread over the lamb the day before and marinate overnight for a real garlic flavor. Just remember to cover well, and bring lamb to room temperature before roasting.

here's one by martha stewart

Ingredients

Serves 8 to 10

* 2 legs of lamb (9 pounds each), bone in, trimmed of excess fat

* 1 tablespoon plus 1/4 teaspoon olive oil

* 1 1/2 teaspoons salt

* 1/2 teaspoon freshly ground black pepper

* 1 medium head garlic

* 1/4 cup extra-virgin olive oil

* 1/4 cup fresh lemon juice

* 1 tablespoon dried oregano

* 1/4 cup chopped fresh flat-leaf parsley