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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
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Lamb
Mediterranean Cuisine
Easter
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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.
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