Leg of Lamb

Costco has some of the best prices on boneless leg of lamb, and preparing it is simple...and yummy! :) When I defrost it in the sink in cold water, it takes a couple of hours, and if I take it out around lunchtime it's usually ready to roast by 4 or 4:30.

First, preheat your oven to 450°F. Cut garlic into slivers and insert randomly into lamb, using point of sharp knife. Leave the net around the lamb--it's meant to hold it all together in cooking because they have removed the bone! I usually use a whole large head of garlic--and it's worth the trouble! Separate the cloves by smashing the head with the flat side of your cleaver or a small flat cutting board, and then use the flat side of your cleaver to mash a couple of cloves at a time--they will pop out of their skins, making it easy enough for a two-year-old to peel!

Place the lamb in your roasting pan--surround it with one large cut-up onion(I slice in half, and then in large slivers, nothing perfect!), and rub it generously with room-temp butter. Now season with kosher salt and ground black pepper, or Tony's, or kosher salt and rosemary. Simplicity in seasonings will not detract from the flavor, but underseasoning might! :) Also, overcooking the lamb is another thing to avoid.

Now, roast at 450°F for 20 minutes. Then reduce the heat to 325°F and roast an additional hour (for a 6 pound roast), about 10-12 minutes per pound. If you are cooking a roast bone-in, the bone will act as an insulator and will require a longer cooking time than a boneless roast.

Also, the shape of the roast will have an impact on the cooking time. Some roasts are rather long and thin, while some are oval and egg-shaped. A thicker roast may take longer than expected.

Now the fun part: while your roast is cooking, and smelling up your kitchen with the most delicious smells, pour a glass of red wine. A red wine is absolutely wonderful served with lamb--and there are many sides you can prepare quickly to accompany it. Some of our favorites are:
mint sauce(we LOVE this Gilway Fresh Garden Mint Sauce, which they sell at Whole Foods and Coop Grocery in Carbondale)
hummus
spiced rice with peas
garlic butter mashed potatoes
roast carrots
roast asparagus
garlic butter fresh steamed green beans
garlic stir-fried yellow squash
deviled eggs
pickled beets

Don't forget to check your lamb's internal temp, and cook to your preferred doneness. We like to make ours medium rare, because it is lusciously tender and re-warms BEAUTIFULLY the next day, or days, depending on how much you have left! :) I wouldn't know how long it lasts in the fridge, because we never have a problem eating every single last bit in a couple of days(it's usually a pretty large--5 to 6 lb--roast for our little family). Scrumptious! I think that temp is about 145 F.

I've heard you should never allow ice water or any cold beverage on the table with lamb. The cold makes the lamb fats congeal in one's mouth, which produces an unpleasant flavor or after-taste. If you are introducing it for the first time to your family, try beverages which complement the flavor, i.e. mint tea, warm or room temperature, or wine, or sweet tea(again, not too cold!).

Happy eating!