Ingredients 4-pound leg of lamb 2 garlic cloves 2 sprigs rosemary 3 sprigs thyme Fine sea salt and freshly ground black pepper 3 tablespoons canola oil 2 tablespoons butter
1. Preheat oven to 450 degrees F. Heat a large roasting pan in the oven. Meanwhile, slice the garlic cloves into 1/4-inch slices. Make incisions in the leg of lamb and insert the garlic slices with small sprigs of rosemary and thyme. Season the lamb thoroughly with salt and pepper.
2. Add the canola oil to the hot roasting pan and carefully sear the meat in the oven on all sides, 15-20 minutes. Reduce the temperature to 375 degrees F, add the butter to the roasting pan and continue roasting, basting frequently for 35-45 minutes. A meat thermometer should read 140 degrees F for medium.
My first experience with Lamb Shanks was when I was working at a Greek Restaurant, those Greeks could really cook Lamb!
One of the daily specials was Lamb Shanks and Macaroni. Their version was rich and full flavored with the taste of a tomato sauce and a touch of cinnamon.
I give you the option here to add cinnamon if you like, but stayed true to the red wine rosemary braised version.
This is a timeless dish that is great for those lazy Sunday afternoons or even as a departure from the traditional Leg of Lamb.
The sauce this creates is wonderful and will go great with the sides I have suggested. What's great about this dish is that the leftovers may be tossed with your favorite pasta, you simply add some fresh mushrooms or peas and you have a wonderful pasta creation as well.
You will find that there is a similarity in the ingredients and procedure when you compare this to the preparation of Shortribs. This is because both recipes feature the braising cooking method.