The crown jewel of our Christmas dinner, cooked to perfection by Meesus TTP.  As far as I’m concerned, though, anytime is a good time for leg of lamb.  One of my favorites!

We began with a 7 lb. leg of lamb, tenderized with a device very similar to this.  We then rubbed the cut liberally with Dijon mustard, then drizzled it with lemon juice (fresh is preferred, but concentrate will work in a pinch) and lite soy sauce.  Next we sprinkled on (again, liberally) dry/ground basil, thyme and rosemary.   We pressed this into the meat using a dry-rub brush, then topped it with sprigs of fresh rosemary.

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And directly into a 375 degree oven she went.  Cooking time is about 2 1/2 hours (covered, or foil tented) to reach an internal temperature of about 160 degrees.

Out of the oven and plated…

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…and midway through carving.  If done correctly (and this one was), the meat just pulls very easily from around the bone.

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Sweet potato, avocado and butter & garlic-sauteed kale rounded out this meal.  Absolutely wonderful.

In Health,

Keith

2 COMMENTS

  1. Thanks for the recipe. I keep buying various cuts of lamb from the farmers’ market, and now I need to figure out how to actually fix some! I’ve got leg, roast, chops, and some brats.

    I was going to say that it looks like you put some of the Christmas tree on top, but I knew it was just rosemary.

    Getting carne asada tonight or a ribeye. I am out-of-my-head crazy for a piece of red meat right now.

    TrailGrrl

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