This showstopper is sure to please all of your guests this Spring! The herb crust tastes just as good as it looks! We recommend pairing this with our Potato and Parsnip Croquettes!
4 - 5 Servings
1 hour
Roasted Leg of Lamb with Lemon & Herb Rub
Ingredients
Leg of Lamb (with or without bone)
1 bunch
Rosemary
1 head
Garlic
Single Estate EVOO
Lemon & Herb Rub
2 1\/2 cup
Baby Carrots
Butter
Thyme
Preparation
- Slice into the fatty side of the leg of lamb. Make notches of about 1/2 in (1 cm) deep in a crisscross shape. Place the leg of lamb in a roasting pan. Rub the lamb well with Extra Virgin Olive Oil and the Lemon & Herb Rub. Press the sprigs of rosemary and cloves of garlic into the crisscross cuts.
- Preheat the oven to its highest possible setting (usually 450 ̊F). Once you place the lamb in the oven, turn it down to 300 ̊F. Use a meat thermometer to track the temperature of the lamb. Once it reaches 140 ̊F, the lamb will be a medium rare.
- Pull the leg of lamb out of the oven once it's reached your desired temperature and wrap it with aluminum foil. Lay a tea towel over the wrapped leg of lamb and let rest at least 30 minutes in a warm place.
- In the meantime, boil the carrots al dente, drain the water, and stir in a generous slab of butter. Garnish with thyme. Slice the leg of lamb at the table with a large, sharp chef's knife and serve with the carrots.
- Delicious with the side dish: Potato and Parsnip Croquettes with Potato & Fries Mix & Dill Lemon Mustard.
