Rosted Leg of Lamb

[THEU]

I still don't know if this Forum is going to turn out to be JUST BBQ or a cooking/recipe Forum, but I am going to go ahead and share this.

Roasted Leg of Lamb.

1 7 to 8 lb. Bone in leg of lamb

1 bulb of garlic
1 med. sweet yellow onion
1 large lemon, juiced
approx. 3/4 cup of fresh rosemary
approx. 1 1/4 cup of fresh mint leaves
olive oil
750 ml bottle of a favourite drinking merlot

Cut up the onion and bulb of garlic in a food processor with the fresh lemon juice. Process this until it is almost a paste. Add in the rosemary and mint leaves. Process until fairly smooth. Take out of the food processor and add enough olive oil to make a good rub out of the mixture.

Place the leg of lamb into a disposable foil roasting pan (these things are just so easy to use)
With a paring sized knive, cut a few holes into the leg of lamb and fill with the herb rub. Rub the leg down with more of the rub, and place the left over rub into the bottom of the a foil roasting pan. Pour about half of the bottle of wine over the leg of lamb and place in a preheated oven @ 325.

It is going to take it about 4 hours to cook the leg medium rare to medium,. I highly recommend using a meat thermometer and taking out the lamb when it reads 140 degrees. The leg should be fat side up as it cooks. Also check the leg about every hour and pour on a bit more of the wine until you run out of wine.
I hope everyone enjoys this recipe. I made 2 legs this past weekend for a Christmas party and had a great number of postive reviews.

 

[gobears92]

i usually dont like the taste of lamb...even though I make a pretty average tasting lamb but this recipe sounds ******* great...will try...

 

[Brubricker]

Dayum, that's one helluva lot of rosemary. Everytime I've used a whole lot of it it's overpowered the other flavors in the dish.

 

[THEU]

Brubricker, I will say that you can adjust the rosemary and mint to your liking. Because it cooks so slowly it didn't really overpower the leg. It has a lot of garlic too, but it isn't over bearing either. I will say to you that it may have been more like 1/2 a cup that I used. I definately didn't press it down or anything, just let it be loose. I actually just have HEBs where I am(LOVE HEB, but) so all they have in the way of fresh herbs are these little packages from some small company in Pearsall, TX. Funny I remember where the company is from, but not the name. Anyway, for 2 legs I used 4 packages of the mint and 3 of the rosemary. If you have an HEB near you (most of us do) then you can try it that way. Remember 4 and 3 was for 2 legs.

 

[LonghornGirlie]

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[THEU]

I wrote it as a 'favourite drinking merlot' as many cook with the cheapest wine they can find. Cooking with a wine actually concentrates the flavours of the wine, so it is best to use one that you would like to drink from a glass.