21 May, 2014
New Zealand Leg of Lamb Recipe
This weeks recipe comes from New Zealand. The country is known for breath taking vistas, made famous recently by the Lord of the Rings Trilogy and the Hobbit, tough as nails rugby players and for sheep. This Leg of Lamb recipe is really easy but makes the centerpiece of a fantastic meal. Lamb can be a bit tricky, and many people I’ve talked to have had bad experiences with it but following a couple of simple rules it will go well for you.
Rule #1, don’t let the lamb sit in it’s juices as it cooks. If it’s cooked in it’s juices it will turn out greasy tasting. This is the most common complaint I hear about lamb, but when cooked right it’s not an issue.
Rule #2, don’t over cook it. The ideal temperature is 160°. The meat will still be a little pink in the middle and really juicy. If you overcook it, it becomes tasteless and tough.
If you live in Utah I would suggest getting your leg of lamb from D9 Farms. They have good prices but more importantly great quality!
Leg of Lamb
- 4lb Leg of Lamb
- 6 cloves Garlic (sliced)
- 1/3 cup Fresh Rosemary
- 1.2 teaspoons Ground black pepper
|Cut several slices the length of the leg. Each slice should be about 1-2 inches deep and spaced about 2 inches apart. Push the slices of garlic, and the rosemary into the cuts. Then tie the roast tight enough to hold the slices shut.|
|Cook at 350 in a baking pan with a rack, it is important to keep the leg out of it's juices as they can make the meat feel greasy when you eat it otherwise. When interior temperature of the leg reaches 160 it is done. This should take about 2 hours. The meat should still be a little pink and juicy when cooked right.|