Chef Rick
For this easy Roast Leg of Lamb dinner, ask your local butcher for 1 leg of lamb, about 6 lbs. The most important thing to remember about cooking a lamb roast is to not overcook. Lamb is so naturally tender and has such a wonderful flavor on its own, that it is bound to turn out well, as long as there is a little pink in the middle.
INGREDIENTS:
1 leg of lamb, about 6 lbs
½ cup Rick’s Rub Moroccan seasoning
4 cloves of garlic, sliced
METHOD:
Serve with roasted new potatoes and steamed broccoli
Serves 6 to 8
For this easy Roast Leg of Lamb dinner, ask your local butcher for 1 leg of lamb, about 6 lbs. The most important thing to remember about cooking a lamb roast is to not overcook. Lamb is so naturally tender and has such a wonderful flavor on its own, that it is bound to turn out well, as long as there is a little pink in the middle.
INGREDIENTS:
1 leg of lamb, about 6 lbs
½ cup Rick’s Rub Moroccan seasoning
4 cloves of garlic, sliced
METHOD:
- Preheat oven to 350F
- Toss garlic slices in Rick’s Rub Moroccan seasoning
- Stud lamb leg with tip of a knife to create small pockets in the meat. Insert seasoned slices of garlic into pockets
- Rub the remaining Rick’s Rub Moroccan seasoning over leg of lamb to evenly coat and allow to stand for 10 mins
- Place leg of lamb into roasting pan and put into preheated oven. Cook for 1 ½ hours, basting occasionally, or until internal temperature reaches 145F
- Remove from oven and tent with aluminum foil. Allow to rest for 5 to 10 mins
- Carve roast and place meat in warmed serving dish. Pour pan juices over meat
Serve with roasted new potatoes and steamed broccoli
Serves 6 to 8
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