Roasted Leg of Lamb
(1 vote)
(1 vote)
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 1 hr 50 min.
Ready in
Ingredients
for
6
- Ingredients
- 48 ozs boneless Leg of lamb
- 2 Tbsps good quality olive oil
- 2 cloves garlic cloves (minced)
- coarse salt (to taste)
- freshly ground Black pepper (to taste)
- 1 tsp powdered Saffron
- ¼ cup warm water
- 2 Tbsps fresh parsley (minced)
- 2 Tbsps fresh rosemary
- 6 fresh Sage (roughly chopped)
- ⅔ cup Tomato sauce
- 4 large Tomatoes (rinsed and cut into wedges)
Preparation steps
1.
Preheat oven to 450 degrees F. Spray shallow roasting pan or casserole dish with nonstick cooking spray.
2.
Rinse lamb and pat dry with paper towels. Rub with olive oil and season with garlic, salt and pepper. Place lamb in prepared pan. In a small bowl mix saffron in warm water, add spices and tomato sauce, stirring to incorporate.
3.
Place tomato wedges around lamb, pour saffron mixture around and over lamb and tomatoes. Season with salt and pepper, if desired.
4.
Roast for 30 minutes at 450 degrees F. Add a little water if necessary to prevent dryness. Reduce the oven temperature to 375 degrees F, cover and continue cooking until you reach the desired doneness (medium-rare 130 to 140 degrees F or medium 140 to 150 degrees F).
5.
Remove from oven and let rest for about 5 to 10 minutes. Carve and serve.
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