Oven Roasted Leg of Lamb
Servings: 8
Ingredients
Lamb
- 2 legs Choate Family Farms Lamb
- 16 cloves Garlic
- 16 cardamom pods
- 1/3 cup whole peppercorns
Instructions
- Line your roasting pan with foil and then parchment paper.
- Use a sharp knife to cut 3-4 slits into the leg of lamb deep enough to fit a garlic clove and cardamom.
- Press down one garlic clove and one cardamom pod along with a few whole peppercorns into each slit.
- Press them well.
- Next, season the lamb lightly with salt and pepper.
- Mix the dry spice blend in a bowl and sprinkle the dry spices evenly over the lamb making sure to cover the sides and every possible part of the leg.
- In a deeper bowl or cup, mix the wet blend together.
- Pour the wet mix over the leg of lamb and use your hands to massage that well into the meat.
- Cover the lamb with a sheet of parchment paper and then foil.
- Marinade the lamb for 2 hours and up to 2 days.
- Before roasting, preheat the oven to 450 degrees F.
- Arrange the onions, garlic, whole spice and Bay leaves around the lamb.
- Pour the hot stock.
- Give the lamb a final seasoning with the remaining salt and pepper.
- Cover and roast for 1 hour before dropping the temperature to 400 degreesF.
- Roast the lamb for about 4-5 hours depending on the size/weight of the meat.
- On average each leg of lamb is about 6-9 pounds and each pound needs about 45 minutes of roasting.*
- Rotate the pan halfway and make sure to add more stock if needed.
- When ready, allow the meat to rest and cool before serving it with the pan juices.