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.
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…
…and midway through carving. If done correctly (and this one was), the meat just pulls very easily from around the bone.
Sweet potato, avocado and butter & garlic-sauteed kale rounded out this meal. Absolutely wonderful.