I like clean, healthy food. That’s how I grew up eating and that’s how I cook. My refrigerator is full of herbs, vegetables, protein powders and lean meats. Not only because I have some food allergies, but because I live a very healthy lifestyle and like to fit into my size zero skinny jeans all year round. I made this leg of lamb a few years back for Christmas dinner and when your mom says it’s delicious, then you just need to walk away happy! Enjoy!
Ingredients: (use organic when you can)
- 5 pounds fresh leg of lamb, boneless
- Chopped fresh Basil, 1/2 bunch
- Chopped fresh Cilantro, 1/2 bunch
- Chopped fresh Mint, 1/2 bunch
- 1 tablespoon fresh Rosemary
- 1 tablespoon fresh Thyme
- 6-8 Garlic pods, medium sized
- Fresh Ginger, 1/2 stalk
- Rock salt (to taste)
- Black pepper, freshly ground (to taste)
- Juice of 1/2 lemon, (and to taste)
- 1/2 cup olive oil
Place all ingredients into a blender and puree until a smooth paste is formed. Don’t worry about chopping up the ingredients too much before you put them in the blender. They will blend, trust me! Add olive oil and lemon juice over the mixture in the blender. Give or take on the olive oil, you want to get all of the ingredients moving around in the blender so you can add/subtract the olive oil and lemon juice. You do not need to add water to this mixture because we want this nice and thick.
Once the ingredients are blended, place the lamb in a glass bowl and pour the mixture onto the lamb. Place in the refrigerator and marinate overnight which is recommended. If you are making this more last minute, marinate the lamb for at least for 5 hours to get a great flavor.
Take the lamb out of refrigerator and allow it to sit for one hour before putting it into the oven. This is because a piece of meat at room temperature will roast more evenly.
Preheat oven to 450 degrees F (230 degrees C) and place lamb on a rack in a roasting pan. Sprinkle with salt to taste. Bake at 450 degrees F (230 degrees C) for 20 minutes, then reduce heat to 400 degrees F (200 degrees C) and roast for 55 to 60 more minutes for medium rare. Let the lamb roast rest for about 10 minutes before carving.
The most accurate way to determine the lamb’s doneness is by inserting a meat thermometer into the lamb:
- 110 degrees F (42 degrees C) is rare
- 120 degrees F (58 degrees C) is medium-rare
- 145 degrees F (68 degrees C) is medium-well
Grab a bottle of vino and enjoy!
Sonia’s suggested pairing: Duckhorn 2008 Napa Valley Cabernet Sauvignon