Oven Roasted Lamb with Garlic and Rosemary Recipe
Have you ever experienced a moment of such abject bravery that it scares you? That is exactly what happened to me when I decided to try my hand at this oven roasted lamb with garlic and rosemary recipe. To begin with, a leg of lamb is not the cheapest cut of meat you can experiment with. This tiny half boned leg cost me the equivalent of four evening’s dinners. To say the least if I ruined this it would be quite painful. Also, stubborn as I can be, I would have to buy another leg of lamb and try again. I do not accept defeat in the kitchen graciously. But I wanted something different for my Thanksgiving dinner so I threw caution to the wind and gave it a go.
Roast Leg of Lamb with Garlic and Rosemary
I actually have some very fond memories of enjoying a holiday roast leg of lamb. My mother used to roast one on occasion when I was a young girl. I am not quite sure what she used for seasonings but with a little research I found that garlic and rosemary were quite popular. I love both of these ingredients so I just went with it. I broke out my handy kitchen tools, the garlic press and herb scissors, and went to work on my Mise en Place. I am not too sure where the French is coming from, but lamb is a very popular meat in the Mediterranean, so that must be it. To mince garlic using a press is pretty commonplace, but snipping that rosemary with my herb scissors saved me so much time. Have you ever tried to chop rosemary with a knife? I find the herb to be really tough to chop finely. If you do not have some herb scissors, I use these, I strongly recommend you get some. They are inexpensive, a huge time saver and made mince out of the Rosemary.
Oven Roasted Leg of Lamb
The aroma sent forth from my kitchen while this leg of lamb was roasting was pretty incredible. The combination of garlic, rosemary and fresh lemon was so enticing. Slow roasting the lamb allowed for all of these flavors to work together to create a tender, juicy flavorful oven roasted leg of lamb. I sliced the leg up and covered it in the pan juices. The dinner table was very quiet when I served this up. No one spoke for the first fifteen minutes. I assumed either the roast was very, very, good or they were really hungry. But I think it was just really good. I will probably roast this like my mother did, for the holidays, but I will most definitely roast this leg of lamb again. It is always a good idea to have that one particular recipe on hand for those special occasions.