frostys leg of lamb

How To Make frostys leg of lamb

• 1

  for the cleanest looking presentation trim 1 1/2 inches of flesh from the shank bones with a sharp paring knife. (Your butcher may be willing to do this for you.)
• 2

  The fell is a thin outer layer of fat that you may find if you by an untrimmed leg from a butcher.
• 3

  It's very tough so it's important to remove all of it.
• 4

  A long knife with a sharp thin blade is the best tool for the job.
• 5

  Trim the excess fat that lies beneath the fell, but have enough to enrich the meat and gravy.
• 6

  It also crisps up nicely when broiled, which helps give the carved slices great texture.
• 7

  Use shears to trim the fat pads around the hip or large end.
• 8

  Make incisions 1 inch long and 1/2 inch deep all over the leg, that will allow the aromatic rub to penetrate the meat more easily.
• 9

  Roughening the surface in this way also results in a crisper more flavorful crust after broiling.
• 10

  Stir together salt, pepper, garlic, rosemary, mustard and oil in a small bowl until it forms a wet paste.
• 11

  Spread rub evenly over lamb, working it in the incisions.
• 12

  Let lamb sit at room temperature about 30 minutes.
• 13

  Meanwhile preheat oven to 425.
• 14

  Transfer lamb, fat side up to a large roasting pan fitted with a rack and add broth.
• 15

  Roast lamb 20 minutes. Reduce heat to 325 and roast until a thermometer inserted into thickest part of flesh near the bone reaches 130-135 degress (medium rare) about 55 minutes.
• 16

  Increase temperature to broil, broil until surface sizzles and becomes brown and crisp about 5 minutes.
• 17

  Transfer lamb to a platter or carving board, let rest at least 20 minutes before carving.
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