Recipe: Oven-Roasted Leg of Lamb

Lamb is my favorite meat, so I thought I would try cooking it for the first time. We had it for dinner last night. Along with a small starter salad, roasted rosemary sweet potatoes and a home-made tahini and roasted garlic spread to go with the meat and potatoes. I will share the recipe for the sweet potatoes soon. I made the spread based off of a recipe in Practical Paleo. I found it to be too bitter and probably wont make it again.

 Last night's dinner

What you will need:

1.5-2lbs leg of lamb

4 Tablespoons coconut oil (softened, but not melted)

Zest of one lemon

4 minced garlic cloves

1 Tablespoon garlic powder

1 Tablespoon rosemary

2 teaspoons oregano

1 teaspoon parsley

1 teaspoon thyme

Black pepper to taste

Instructions:

1.)    In small bowl, combine all of the above ingredients, besides the lamb.

 This is how much lemon zest I used

2.)    Apply seasoning herb paste on every part of the lamb.

3.)    Set the leg of lamb on a rack, fat side up, with a pan under it to catch the drippings.

4.)    Cook the lamb on 450 degrees in the oven for 10 minutes.

5.)    Cover the leg of lamb with foil and reduce the temperature to 350 degrees. Cook for 50 more minutes for rare to medium rare. You will need to check the meat’s temperature with a meat thermometer. The temperature of your meat will depend on it’s size and your oven. You want your lamb to be at about 135- 140 degrees for medium-rare.

6.)    When the meat has reached desired temperature, take it out of the oven and keep it covered with foil for 10 minutes before cutting into it.