Roast Leg of Lamb
I love roasting a whole leg of lamb. It could seem intimidating but is actually very simple, hands-off, and rewarding. This is also a great way to apply a wide variety of seasonings and flavors.
Main Course
8-12
Lior Lev Sercarz
1 whole leg of lamb (bone-in) , about 6 to 8 pounds
2 Tablespoons Izak N.37
2 Tablespoons Ararat N.35
Fleur de sel or kosher salt
I like to season the leg of lamb the night before and leave it in the refrigerator. If you do not have the time, you can season it right before cooking.
Combine the Izak spice and Ararat and season the leg of lamb on all sides while adding a generous amount of salt. Place the leg of lamb on a baking tray lined with parchment paper and refrigerate overnight.
Remove the lamb from the refrigerator about one hour before cooking and let it come to room temperature.
Preheat the oven to 400 degrees. Place the lamb on a cookie rack sitting on a baking tray.
Roast for about 15 minutes and then lower the temperature to 350 degrees. Keep cooking for about 60 to 90 minutes more, until you reach an interior temperature of 130 degrees for medium rare. Baste the lamb every 20 or so minutes with the cooking liquids collected in the bottom of the pan.
Remove from the oven and let the lamb rest for about 20 minutes before carving and serving.
• Thinly slice all leftovers and use the next day for lamb tacos.
• Place thinly sliced onions and potatoes in the bottom of the roasting pan. They will cook with the lamb fat and juices and will make a great side dish.
Questions? Contact helen@laboiteny.com
La Boite
New York, New York
info@laboiteny.com
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