Roasted Leg of Lamb
A tender, juicy, succulent roasted leg of lamb.
Ingredients
- 1 6-7 lb. leg of lamb (bone-in, untrimmed)
- 2 Tbsp. coriander seed (freshly ground)
- 1 tsp. salt
- ½ tsp. ground black pepper
- 2 medium onions (roughly cut, skin on)
- 4 cloves garlic (whole, unpeeled)
- ½ cup water
Instructions
- In a small bowl, combine the ground coriander, salt, and pepper. Blend well and set aside.
- Place the oven rack as close to the center as possible, then preheat to 350° F.
- Line the bottom of a roasting pan with heavy-duty foil.
- Spread the cut onions, garlic, and ½ cup of water on top of the foil. This will impart a lively flavor and fragrance to the recipe during roasting.
- Place a roasting rack over the onion mixture.
- Place the lamb on the rack, fat-side up. Leaving the fat on will flavor and moisten the meat.
- Sprinkle the coriander, salt and pepper on the surface of the lamb, gently rubbing them in.
- Roast the lamb for about 2 1/2 to 3 hours, basting periodically with the juices from the bottom of the pan. (There is no need to turn the meat during roasting.)
- Remove the roast to a carving board, allowing the meat to rest for about 15 minutes before slicing.
- Serve with pan juices that have been skimmed of fat.
Notes
Special Note: Do Not discard the juices at the bottom of the pan! When cooled, strain the juices into a food storage container, discard the onion & garlic. Cover.
Refrigerate overnight. Remove the layer of fat which hardens on the top. What’s left is a flavorful broth to use as a base for soup or sauces.
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