Recipe Ms. Mofet's Roasted Butterflied Leg of Lamb (Lemon & Garlic)

msmofet

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Ms. Mofet's Roasted Butterflied Leg of Lamb (Lemon & Garlic)

Servings: 4

2 lb. butterflied/boneless leg of lamb (trim excess fat off)

Marinade Ingredients:

1 head of garlic cloves, smashed or 3 - 6 large garlic cloves, minced fine - or to taste
2 tsp. salt
1 tsp. ground pepper
1/3 C. fresh lemon juice (≈ 2 lg. lemons)
1 TBSP. zest (≈ zest of 1 lemon)
1/4 - 1/2 C. olive oil
Rosemary (fresh or dry) to taste - Optional

1 TBSP. oil ( to sear)

Pan gravy Ingredients (instrustions below):

2 TBSP. butter or the rendered oil from the roasted lamb
Flour (enough to make a thin paste)
1-3/4 C. chicken stock/broth (or water & chicken bouillon/base)
1/4 C. lemon juice
Lemon zest - to taste - Optional
Salt - to taste
Ground pepper - to taste
Gravy master or kitchen bouquet browning sauce (for color and flavor) - to taste - Optional

Mix marinade ingredients in a large Ziplock bag.
Add lamb, and massage the bag well to get the marinade into all the meat cracks and crevices.
Seal bag and marinate for 24 hours (3 hours minimum).
Remove lamb from the fridge 1 hour before cooking (bring to room temp for even cooking).

Lamb (STOVE/OVEN):

Preheat the oven to 350°F (all oven types).
Cut lamb into 2 or 3 large pieces if necessary to fit into your skillet.
Heat oil in a skillet over medium-high heat.
Sear until nicely browned on both sides, ≈ 2 – 3 minutes on each side. (lamb may not brown much more in the oven).
Place pan in oven and roast for ≈10 - 15 min. per lb.
Pull when the internal temperature is 135°F/57°C in the thickest part (and the final temperature should be 145°F/62°C (medium-rare, blushing pink).
Remove from oven, loosely cover with foil, and rest for 10 minutes before serving.
Serve with lemon pan gravy.

Pan Gravy:

Remove lamb from pan.
Add butter ( Or use combo of butter and lamb fat) to pan.
Allow butter to melt.
Using a whisk add enough flour to fat to make a paste.
Cook for ≈ 1 - 2 minutes.
Add remaining ingredients whisking well to prevent lumps.
Stir over med. heat until thickened.

Seared in pan

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After finishing in oven

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Plated with sides

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