Recipes
Ingredients
Conversions
Gram Conversions
Basic Cooking Calculator
General Metric Calculators
Cups To Milliliters
Articles
Features
Los Gatos Restaurants
Wine and Cheese Pairing Guide
Best Festivals
Pots De Creme
Mexican Food And Cooking Terms
Shop
Blog
Food News
Food Sleuthing Blog
My Gardening Journal
My Nutrisystem Journey and Review
Slimming World USA
Living Healthy
Videos
Popular Features:
Cooking Videos
Join now!
Sign In
View Cart
Recipes
Ingredients
Conversions
Gram Conversions
Gram Conversion Calculators
Grams To Cups Conversions
Gram Conversions - Ingredients By Category
Gram Calculator - Simple
Basic Cooking Calculator
General Metric Calculators
Cups To Milliliters
Articles
Features
Los Gatos Restaurants
Wine and Cheese Pairing Guide
Best Festivals
Pots De Creme
Mexican Food And Cooking Terms
Shop
Blog
Food News
Food Sleuthing Blog
My Gardening Journal
My Nutrisystem Journey and Review
Slimming World USA
Living Healthy
g
Recipes
Roast Leg of Spring Lamb
Roast Leg of Spring Lamb
Roast Leg of Spring Lamb
photo credit: Ev Thomas
Roast Leg of Spring Lamb recipe (Pierna de Cordero Pascual Asada) is Mediterranean inspired lamb, a favorite for Easter. The prep time includes one hour to allow the lamb to stand with the rub to both flavor it and provide for even cooking.
Recipe By:
1080 Recipes, Phaidon Press
Prep
1hr 0min
|
Total
2hr 20min
|
Serves
6 -8
Print
0
1
2
3
4
5
Be the first to rate!
0
Browse More In
Lamb
Mediterranean Cuisine
Easter
Email
Ingredients
1
leg
of lamb, 3 1/4 -4 1/2 pounds
2
cloves
garlic
1/4
cup
lard or 3-4 tablespoons sunflower oil
1
teaspoon
white wine vinegar
1
each
Navy bean garnish (see recipe link)
1
each
salt to taste
Instructions
Rub the lamb all over with garlic, spread the lard or brush the oil all over it, and sprinkle with salt. Let stand in the refrigerator for 1 hour.
Preheat the oven to 450F. Put the lamb into a roasting pan and roast for 15 minutes, then lower the oven temperature to 350F. Roast, basting occasionally, until the lamb is cooked to your liking, allowing about 15-20 minutes per pound.
About 15 minutes before the end of the cooking time, brush the vinegar all over the lamb. When the meat is cooked, turn off the oven but leave the lamb to rest in it for about 5 minutes. Remove the leg from the roasting pan and carve, collecting all the juices from the carving, and cook over medium heat, stirring and scraping up any bits from the base of the pan.
Garnish the lamb with the
navy bean
garnish and serve immediately, offering the sauce separately.
Reviews
[0]
Please login to submit a review
Be the first to review this!
You May Also Like
Steve’s Aussie Lamb leg - Mediterranean style
Oven-Roasted Lamb Loin with Swiss Cheese Bacon Gratin
Bone Sukin' Rosemary Lamb Shanks
Accurately convert recipe ingredients from metric grams to U.S. ounces, teaspoons, tablespoons, or cups. Convert weights, volumes, metric, for over 7000 food items.
Featured Recipes
Bone Sukin' Rosemary Lamb Shanks
Lamb shanks are simmered in wine, seasonings, rosemary and onion.
Smoky Chipotle Pot Roast
Smoky Chipotle Pot Roast recipe uses a cross rib roast (chuck shoulder roast, chuck arm roast, chuck eye roast). Roast is rubbed with a nice smoking chipotle chili powder, then browned and simmered with tomatoes and diced chiles. Serve with roasted root vegetables on the side.
Quick Fish Stock
This is a quick fish stock you can make in only 30 minutes with a few common ingredients. Use quick fish stock as a substitute for fresh stock in soups, chowders, sauces or for any recipe calls for fish stock. Perfect for any fish stock emergency.
Winter Creme Fraiche Baked Potato Soup
Recipe features creme fraiche, cheddar cheese, potatoes, bacon and onion.