So a recipe that actually uses rosemary. And it comes from Tom Colichio’s Think Like a Chef cookbook. The recipe tagged was for roasted leg of lamb. I am not a huge lamb lover but Matt loves it so when I tagged this recipe long ago I did so for him. Love you Matt <3
The recipe itself was pretty easy, the most difficult part (which honestly wasn’t all that difficult) was deboning the leg of lamb. The recipe calls for a boneless leg of lamb, since I couldn’t find that I watched this you tube video to learn from an Australian butcher how to debone the leg.
After I got the bone out I seasoned the inside of the meat with salt and pepper and placed sage, thyme, rosemary and garlic on the meat.
Then I rolled the meat and tied it every inch or so with kitchen twine.
I heated peanut oil in a large cast iron skillet and cooked all sides of the meat until they were nice and seared.
Then I placed the skillet in the oven and cooked for 45 minutes at which point I added butter and more garlic and herbs and continues to cook for 15 minutes occasionally basting with the juices in the skillet. (I had a photo of this but it turned out crazy blurry so I didn’t include it). Then I removed from the oven and let the meat rest.
I sliced the lamb and sprinkled it with finishing salt. I like Maldon Salt and highly recommend it.
The Verdict: YUM!!!! Even someone who’s not a lamb lover (me) this was super tasty. Al joined us for dinner and even proclaimed it was “actually good.” Thanks for the compliment Al. I gave Jamie and Tash some and Tash told me their cat Shelome, who is very picky about his food, LOVED the lamb and ate ALL their leftovers. This is def. one to make again and the best part is it’s pretty easy for being so impressive. To make it yourself you can grab the recipe here.