frostys leg of lamb

How To Make frostys leg of lamb

• Step 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.)
• Step 2
  The fell is a thin outer layer of fat that you may find if you by an untrimmed leg from a butcher.
• Step 3
  It's very tough so it's important to remove all of it.
• Step 4
  A long knife with a sharp thin blade is the best tool for the job.
• Step 5
  Trim the excess fat that lies beneath the fell, but have enough to enrich the meat and gravy.
• Step 6
  It also crisps up nicely when broiled, which helps give the carved slices great texture.
• Step 7
  Use shears to trim the fat pads around the hip or large end.
• Step 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.
• Step 9
  Roughening the surface in this way also results in a crisper more flavorful crust after broiling.
• Step 10
  Stir together salt, pepper, garlic, rosemary, mustard and oil in a small bowl until it forms a wet paste.
• Step 11
  Spread rub evenly over lamb, working it in the incisions.
• Step 12
  Let lamb sit at room temperature about 30 minutes.
• Step 13
  Meanwhile preheat oven to 425.
• Step 14
  Transfer lamb, fat side up to a large roasting pan fitted with a rack and add broth.
• Step 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.
• Step 16
  Increase temperature to broil, broil until surface sizzles and becomes brown and crisp about 5 minutes.
• Step 17
  Transfer lamb to a platter or carving board, let rest at least 20 minutes before carving.
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