Roast Leg of Lamb
My amazing mother in law converted me to roast lamb with this recipe. I had been traumatized by bygone school lunches growing up in England and written it off entirely BUT the sneaky addition of ginger takes out any gamey-ness and yet weirdly yields no taste of ginger. If you are hosting a holiday meal this is your ticket. There is a holiday romance to serving a big roast like this, and it begs friends and family to draw in close around the dining table, drinking copious amounts of red wine and reveling in this special dish. Best part? It’s unbelievably straight forward and hands off, freeing up those hands to go wrap presents, set the table or decorate the tree.
Roast Leg of Lamb
Yield: Serves 6
Time
- Prep: 5 minutes
- Cook: 3.5 hours
- Total: 3 hours 35 mins
Ingredients
- 1 bone-in leg of lamb, about 7lbs
- About 2TB ground ginger
- Salt and pepper
- Tiny swizz of olive oil
- 1 bunch tarragon
- 1 bunch Italian parsley
- 1 bunch rosemary
- Squeeze of lemon
Recipe
- Let your lamb sit out to get to room temperature. Preheat oven to 325.
- Place lamb in a roasting dish or Pyrex. Generously sprinkle the ginger all over the lamb and pat it around so it covers evenly. I am not sure how much this will take - it will depend on the size of your lamb – but try and make sure there is a thin layer of ginger across the whole thing.
- Swizzle a tiny bit of olive oil on the lamb (we are using it as glue to get the rest to stick a bit). Sprinkle lamb all over very generously with salt and pepper.
- Chop the bunches of herbs and pile them on top. They will fall off into the pan a bit but that’s okay.
- Roast for 30 minutes per pound, so for a 7lbs leg, you would roast for 3.5 hours. Once time is up, tent the lamb in foil and allow it to rest for 20 minutes before serving. When ready to serve, squeeze lemon all over the lamb and carve away!
