This is a combination of two tried and true recipes! Any large roast that is between 4-8 pounds, that can be enjoyed at medium rare should be cooked this way. It is a simple and perfect way to roast beef or lamb. An elderly Gentleman taught me how to make roast beef like this in my early twenties. I tried the same technique on the lamb and it has not failed me once in all of these years. Now I am the old bird passing it on!
Ingredients:
leg of lamb 5-8 pounds
bunch of Rosemary
clove of garlic
piece of ginger
soy sauce
coarsely ground pepper
truffled olive oil (regular is fine too!)
Make sure the leg of lamb does not have the tough outer layer called the fell around it. If so, remove to a fatty layer.
Poke holes every 1.5 to 2inches around the roast. Stuff each hole with a sliver of ginger, sliver of garlic and sprig of rosemary. All should be about an inch long.
Then pat down the leg generously with truffle oil, soy sauce, and coarsely ground black pepper. I also like to tie it together with butcher sting if it is not compact.
Leave overnight (I wrap it several times in old grocery bags because the garlic smell can really overwhelm your fridge, especially if you happen to have a cake in there!)
Hint – I rip off the weight tag and stick it on the bag. I can never remember the weight the next day!
Remove several hours before cooking so that it is room temperature.
Preheat oven to 500
Roast 5 min per pound so 8 lb leg roasts for 40 minutes at 500.
Turn oven OFF
DO NOT OPEN OVEN FOR 2 HOURS
Pour off pan juice. Separate fat. If you want to be really decadent whisk in truffled honey in to au juice to taste. YUM!
If I am serving this at 8 pm, at 5pm I preheat my oven so that at 5:20 my roast cooks for 40 minutes. At 6pm I turn the oven off and I am finished – free to do as I please knowing that my main dish will be PERFECT!
XO, She
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