18.05.2008 -main courses - leg of lamb
Roasted leg of lamb with rosemary
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is one of the dishes that best represents Sunday lunch with the family. Needless to say a 4½ lb (2 kg) leg of lamb
should not be cooked for a romantic dinner unless you want to be eating it all week! »
For 1 leg of lamb weighing about 4½ lbs (2 kg):
- "Lard" the leg of lamb with the anchovy fillets by scoring the flesh so that the fillets can be inserted. You can also cut the lamb along the bone and place the fillets there
- Rub the outside of the lamb with the lemon
- Roughly chop the rosemary and put it on a plate with the flour and ground pepper
- Roll and rub the lamb in the flour/rosemary mix. Press in well so that the rosemary penetrates the meat and the outside has a good coating of flour
- Heat the oil in a Dutch oven on high heat
- Add the lamb and brown until all sides are nice and golden (for about 5 minutes)
- Remove from the heat and finish cooking in an oven preheated to 425°F (220°C/Gas Mark 7). You should allow about 10 minutes per lb (½ kg) if you like your lamb pink and 20 minutes per lb for medium. Turn the lamb every 20 minutes so that it is cooked evenly through.
- Remove the meat from the oven and let it rest for 15 minutes before carving and serving.
SuggestionIt goes without saying that Gratin dauphinois is the prefect accompaniment to this leg of lamb
Of course, you can add chopped fresh cilantro and garlic cooked in its skin, both of which are lamb's best friends.
There is no need to add extra salt - the anchovies are salty enough. However, if it is not salty enough for your taste, feel free to sprinkle the lamb with Fleur de Sel (French sea salt).