California Roast Lamb Recipes

LEMON-ROSEMARY ROAST LEG OF LAMB

Steps:

• Trim the excess fat from the lamb, leaving a 1/4- to 1/2-inch layer of fat. Using a sharp knife, make small slits, about 1/2 inch deep and 2 to 3 inches apart, all over the surface of the lamb. Fill each slit with a slice of garlic.
• Grate the lemon zest into a small bowl (reserve the lemon). Add the rosemary, 1 tablespoon salt and 2 teaspoons pepper. Rub the mixture all over the lamb. Cover and refrigerate at least 4 hours or overnight.
• Remove the lamb from the refrigerator and bring to room temperature about 1 hour before roasting. Preheat the oven to 425˚ F. Set a rack in a roasting pan and set the lamb fat-side up on the rack. Cut the reserved lemon in half and squeeze the juice over the lamb; drizzle with the olive oil and rub all over to coat. Add the lemon halves to the pan. Roast until the fat on the lamb starts to sizzle, about 20 minutes.
• Reduce the oven temperature to 350˚ F and continue roasting the lamb until a thermometer inserted into the thickest part registers 130˚ F for medium rare to medium, 1 hour to 1 hour 15 minutes more. Remove to a cutting board and let rest 20 minutes before carving.

ROASTED LEG OF LAMB

Steps:

• Place the lamb on a rimmed baking sheet lined with foil. Make the marinade: Combine 2 tablespoons mustard, the white wine, garlic, 1 teaspoon salt, 1/2 teaspoon pepper and the thyme in a bowl. Pour over the lamb, then cover the lamb with plastic wrap and place in the refrigerator to marinate for a few hours or overnight, turning the lamb from time to time.
• Preheat the oven to 425 degrees F. Remove the lamb from the marinade and place fatty-side up in a roasting pan fitted with a rack (reserve the marinade). Season on all sides with salt and pepper and rub with the olive oil. The bone should be elevated off the bottom of the pan; this will allow for more even roasting.
• Place the roasting pan in the center of the oven and roast 25 to 30 minutes. Reducethe oven temperature to 350 degrees F and continue roasting until an instant-read thermometer inserted into the thickest part registers 140 degrees F, 50 minutes to 1 hour 20 minutes more. (I usually count between 12 to 14 minutes total roasting time per pound of meat, including the weight of the bone.) Remove from the oven and let the roast rest fat-side down on a cutting board to help redistribute the juices, about 30 minutes. Save the pan drippings.
• Meanwhile, make the gravy: Scrape the browned bits from the bottom of the roasting pan; transfer the drippings to a small saucepan. Add the reserved marinade, the sherry and the remaining 1 tablespoon mustard and bring to a boil; cook over medium-low heat, whisking, until thick, about 5 minutes. Transfer to a gravy boat. Slice the lamb against the grain and serve with the gravy.

CALIFORNIA ROAST LAMB

Steps:

• Cut slits in lamb; insert garlic. Rub meat with salt, pepper and oregano. Roast at 400° for 30 minutes. Reduce heat to 350°; roast 1 hour more. , Skim off any fat in pan; pour tomato sauce, water and lemon juice over lamb. Place artichokes and, if desired, lemons around meat. Roast 1 hour longer or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Let stand for 15 minutes before slicing. If desired, garnish with fresh herbs.