Sunday, December 04, 2005

Maven's Roasted Lamb

After a few requests, I'm going to post herein a few bits and pieces of a recipe for my special roasted rolled leg (boneless) of lamb I made for a Passover seder well over ten years ago.

It's really not much of a recipe, I think lamb included there's only 6 ingredients, and very little measuring.

1 boneless, rolled, leg of lamb
1 Whole bulb of garlic
1 Fistful of fresh mint
1/2 Fistful of fresh parsley
1 Fistful of wine cured olives
1 lemon, washed thoroughly and sliced
Olive oil
Salt and pepper

  1. Obtain a rolled leg of lamb from butcher.
  2. Take it home, unroll it, and wash it in cool water. Pat dry.
  3. Make a paste of mint leaves, parsley, and 1/2 of the garlic cloves and a few glugs of oil, and salt and pepper (to taste). Smear on what will be the inside of the rolled leg of lamb.
  4. Roll back up and secure it with heat resistant trussing cord (or wax free, flavor free dental floss works wonderful, too).
  5. On the exterior of the roast, make little slits every few inches, over the entire exterior.
  6. Into each slit, put a halved garlic clove wrapped in mint leaves.
  7. Into every other slit, tuck a wine cured olive.
  8. Massage a little olive oil onto the exterior of the entire roast. Put some cracked black pepper on it too, if you wish.
  9. Give the lemon slices a good squeeze over the top of the roast (be sure to capture any escaping seeds!) and then adorn the top of the roast with the lemon slices.
  10. If you want to put some root veggies in the pan to roast in the lamb drippings, now is the time to add them.
  11. I usually start with a very hot oven (450-500) for the first half hour of roasting and then cut it back down to 350 for the remainder of the cooking time. Cooking times will vary, depending on the size of your roast.

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