Chef Michael’s Leg Of Lamb
This lamb dish will WOW your guys at your holiday table and beyond. Its a simple, home-style recipe that is packed with fresh flavor. Chef Michael recommends serving it alongside roasted potatoes, asparagus, or roasted vegetables.
Prep Time: 15 Min.
Cook Time: 3 hour cook time
Yield: 16-20 people
10-12 lb. Bone-In Leg Of Lamb
1/2 cup Salt & Pepper, mixed
4 oz. Garlic, chopped
3/4 cup Stew Leonard’s Extra Virgin Olive Oil
1/2 bunch Thyme
1/2 bunch Oregano
1 bunch Rosemary
1 bunch Mint
1 large Lemon, cut into 8 wedges
1 large Vidalia Onion, cut into 1/4 inch slices
6 cups Chicken Broth
Preheat oven to 325°.
In a large roasting pan, place the thyme, oregano, rosemary, mint, lemon, sweet onion and chicken stock.
Rub the leg of lamb all over with the olive oil and salt & pepper mix and place in roasting pan on top of herbs, fat side up.
Top with all of the chopped garlic.
Cover the pan with aluminum foil and place in oven.
Roast for 1-1/2 hours covered and then an additional 1-1/2 hours uncovered for a total of 3 hours at 325°.
Let roast cool for 15 minutes before carving.
Strain pan juices and serve with the sliced roast.