A fellow JAP chef asked me if I had a recipe for a roast leg of lamb, so I went through my archives, and came up with this one. One thing that I have found in my cooking journey is that people either love or hate lamb. I don’t find too many people in the middle. I think that this recipe is sure to change a few minds towards the positive.
This recipe is for a 4-pound leg of lamb, which is what I had at the time.
In the bowl of a food processor fitted with an S-blade, add the honey, mustard, freshly ground black pepper, lemon zest, lemon juice, rosemary, and balsamic vinegar.
Blend until smooth.
Brush the marinade onto the lamb, cover with cling wrap, and allow to marinate in the refrigerator for 24, or up to 48 hours.
Place rack in the bottom position, and preheat oven to 425f (220c)
Remove lamb from refrigerator, unwrap, and place in a roasting pan with a V rack. Add one cup of water to the bottom of the roasting pan.
Sprinkle with the sea salt, or to taste.
Tent the top of the lamb with aluminum foil.
Place in the preheated oven and roast for 25 minutes.
Reduce heat to 350f (176c), and remove the aluminum foil, and continue to roast until the internal temperature (taken with a meat thermometer) reaches 145f (63c) or medium rare. I wouldn’t recommend going much higher. Depending on your oven, and the lamb, this process should take about 1.5 to 2 hours.
Chef's Note: As with all roasted meats, allow to rest, tented, for about 10 minutes before carving.
Chef’s Tip: To keep the lamb juicy, every 20 minutes, use the water and accumulated pans juices to baste the lamb.
Chef’s Note: This recipe is only for the leg of lamb. I might recommend add some carrots, and potatoes to the roasting pan.
Chef's Tip: To kick up the flavor, use a pairing knife to cut slits in the lamb, and insert cloves of garlic.
Chef's Tip: You want to go crazy… let's go crazy. Take strips of uncooked bacon, and drape them over the lamb before putting in the oven. The bacon will impart great flavor, and keep the lamb nice and moist at the same time.
Chef's Tip: Take the pan drippings, add a bit of red wine and red currant jelly, and reduce over a medium heat. Pour over the lamb before serving.