What’s this?

Mix of a couple of recipes for a fancy yet set-and-forget roast

Sources:

Servings

How many servings are in a 4lb. leg of lamb? Who knows?

Ingredients

Instructions

0. Prep

1. Garlic and spices

Time: 20 minutes

  1. Peel the cloves of garlic from the head
  2. Melt the ghee in a small cast iron pan or other small saucepan
  3. On low heat, put the garlic in and let simmer for about 15 minutes. You want to bring out the flavor with a light roast, no toasting or burning here
  4. Once done, strain the cloves out
  5. Smash the cloves into a paste and put them back into the oil
  6. Add the rest of the seasoning to the oil

2. Lamb

Time: 1h30m

  1. Rub the lamb all over with the seasoning/oil/garlic blend from before, along with some salt and pepper
  2. Put the lamb in the oven for 20 minutes
  3. After 20 minutes, turn the temp down to 350F
  4. Roast for another 30 minutes, perhaps more, until the internal temp is about 140F3
  5. Remove from oven and let rest 15 minutes

Eat

Eat it. But let it rest first! Remember that.

  1. The grilling recipe suggested olive oil, which should be OK for 350F, but we’re doing a short burst of 475. Could try avocado oil, but we had ghee so I’m going to try that ↩︎

  2. I used about a 2:1 ratio of Penzey’s Lamb seasoning and Penzey’s Sate seasoning because it’s what was in the house. ↩︎

  3. 145F is medium-rare, and we’ll let it rest, so aiming for medium/med-rare here ↩︎