Herbed Lamb Roast


My son’s favorite meal is lamb roast so I usually end up making it at least once a week. I usually make it the Moroccan way and use shoulder but I wanted to try an Italian version using the leg. One thing about the shoulder is that you can buy a pretty good size but it shrinks up to almost nothing while it cooks and with the leg you do not get that. You end up getting a lot more meat with the leg.

A lot of recipes say that you should substitute juices for recipes that call for wine but I have never been happy with the results and always find the meat to sweet and fruity. I have since replaced those recipes with ginger ale and wow the pan juices were as succulent as the meat.

1 tablespoon sea salt
1 teaspoon black pepper
1 bay leaf, torn in pieces
2 tablespoons olive oil
1/2 teaspoon finely chopped rosemary
1/2 teaspoon ground sage
1/2 teaspoon dried basil
1 (4-1/2 or 2 1-1/2 ponds) bone-in leg of lamb
1 cup ginger ale
4 small potatoes, halved
2 carrots, sliced thick

1. Pre-heat oven to 375F. In a food processor combine salt, pepper, rosemary, basil and bay leaf; blend to a fine powder. Transfer spice mixture to a small bowl; mix with oil and sage, mix. Place lamb legs in a roasting pan and with a pastry brush use entire spices all over.

2. Roast for 20 minutes then remove from oven add potatoes, carrots and ginger ale. Tightly cover the top with foil and place back in the oven and reduce the heat to 350F.

3. For the 4-1/2 pound lamb bake about another hour and for the two smaller ones only about 40 minutes. Serve lamb with vegetables and pan juices.

Yields: 4 servings

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