Roast lamb

When it’s at a good price at Costco, I’ll buy a five-pound boneless leg of lamb.  Then I’ll cut it up for five meals.  First I hack a 2 pound piece off the end to make a mini roast (two meals).  One pound gets cubed for stew, one pound is sliced for stir fry, and one pound ground up for meatballs, kibbeh, etc.  Save these cuts in freezer bags and pull one out the day before you plan to cook it and let it defrost in the fridge.  This is my favorite marinade for lamb.  It comes from a cookbook I’ve had since my college days by Lou Pappas, a Greek-American food writer.  The marinade is a fusion of several different culinary traditions.

  • One 2-pound section of boneless leg of lamb
  • 2 tbsp Dijon mustard
  • 2 tbsp minced rosemary
  • 1 tsp minced fresh ginger
  • 2 cloves garlic, minced
  • 2 tsp soy sauce
  • 2 tsp olive oil

Combine mustard, rosemary, ginger, garlic, soy sauce and oil.  Place the lamb on a cutting board.  Smear marinade over all exposed sides.  Roll the lamb up to make a compact roast.  Using kitchen twine, tie it in several places so it stays compact.  Put lamb back in the fridge, covered and let it marinate at least 2 hours or overnight.

Remove lamb and put it on a roasting rack in a pan lined with foil. Insert a meat thermometer. Roast it in a preheated 400 degree oven on the lower shelf.  One to one hour and fifteen minutes.  Starting checking on the lamb temperature after 45 minutes.  I like it at 180 degrees internal temperature, which is medium rare.  Go higher if you like it more well done, and lower if you like it rarer.

After you put the lamb in the oven, prepare oven roasted potatoes:

  • 2 pounds potatoes scrubbed, unpeeled and cut into 1 ½ inch chunks
  • 1 tbsp olive oil
  • 2 garlic cloves, minced
  • 1 tbsp minced rosemary
  • ½ tsp coarse salt
  • Generous amount of ground pepper.

Mix all ingredients together in a large mixing bowl.  Pour potatoes into a large baking sheet and spread them around so they are not touching.  Put them on the top shelf of the oven.  After about ½ hour check on the potatoes.  If you can easily flip them over with a pancake turner do so.  If they are still sticking, return them to the oven and check again every five minutes.  When you can easily flip them over, do so to brown them evenly.  When potatoes are nicely browned, remove them from the oven and keep them warm until ready to serve.

As for the gravy, I cheated and used a dark gravy mix from Costco’s spice section.  But I replaced half of the water called for with dry red wine. 

Makes 4 servings.

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