When it comes to red meat meals I like lamb. This Mediterranean influenced roast is simple and traditional, whether you prepare it over a wood fire on the beach, or in the oven at home. And the fresh garlic and rosemary works a treat!
| Prep Time | 20 minutes |
| Cook Time | 1 hour |
| Servings |
12 people
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Ingredients
- 1 deboned leg of lamb
- 6 cloves of garlic
- 4 rosemary sprigs
- 3 Tbsp olive oil
- .25 tsp salt
- 1 tbsp pepper freshly ground
Ingredients
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Instructions
- Peel and section each garlic clove into two or three pieces. Prepare rosemary by plucking tender clusters of leaves away from the woody stems. Discard the stems.
- Using a boning knife, pierce the lamb with the point approximately an inch or two deep. Wiggle and tilt the blade to create a small cavity in the meat. Insert either garlic or rosemary, being careful not to cut your finger on the knife while poking in the herbs. Remove the knife, press the small slit together and repeat the process all around the roast.
- Sprinkle lightly with salt and pepper, but keep in mind any sodium restrictions your doctor might recommend. Salt is not a must. And if you happen to have clean seawater handy, which is unlikely for most of us, definitely don’t add any salt. The seawater is saline enough. Rub the prepared meat thoroughly with olive oil and it’s ready to roast.
- Over a wood or charcoal fire keep the meat over medium heat and tend it carefully. Turn as needed. In the oven, pre-heat to 375 degrees and roast approximately 15 minutes per pound until the internal temperature registers 125 degrees.
- When done, remove from heat. Let rest until internal temperature attains a 130-140 degrees for medium rare. Slice 3 to 4 ounces per serving.
Recipe Notes
Don't fret if there's lots of left over meat. The roast lamb refrigerates or freezes well and is excellent re-heated, or as the red meat base for other recipes such as lamb and new potato hash topped with a gently poached egg!
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