Fox Trot Farm

Dorper/Katahdin Sheep, Lamb, Fresh Eggs, and HNYB Apiaries

Fox Trot Farm Herb Roasted Leg of Lamb

Fox Trot Farm Leg of Lamb

Fox Trot Farm Herb Roasted Leg of Lamb

Fox Trot Farm Herb Roasted Leg of Lamb

So delicious and so simple to prepare! This is our lamb at its finest, tender and succulent and mild tasting with just the right amount of seasoning to make your mouth water! Note about herbs: This is one time you don’t want to use fresh herbs and garlic because they will burn and turn bitter from the high heat you’ll use to roast this cut of meat.

1 Fox Trot Farm leg of lamb, thawed, rinsed and patted dry with paper towels.
1 tsp. ground dry mustard
1 tsp. ground dry ginger
1 1/2 tsp. dry rosemary, finely crumbled
1 tsp. salt
1/2 tsp. ground black pepper
1 tsp. granulated garlic  or garlic powder
1 tsp. soy sauce
1 tsp. olive oil

-Combine all the above ingredients except the meat in a small bowl to make a thick paste. Rub the paste all over the meat, pushing it into crevices, until the entire roast is coated.
-Place in a plastic bag, squeeze out the air, and seal. Refrigerate at least 2 hours, but overnight is best. Allow to come to room temperature before roasting.
-Heat oven to 350 degrees.
-Take the roast out of the plastic bag and place it on a rack over a foil-covered sheet pan.
-Place meat thermometer in thickest part of roast, being careful not to put it against the bone.
-Roast at 350 degrees for about 1 1/2 hours, or until the thermometer reads 145 degrees for medium rare. (The amount time will depend on the size of your roast.)
-Remove from oven, cover lightly with foil, then lay a heavy kitchen towel over top.
-Allow to rest for at least 20 minutes. If you slice it sooner, the juices will pour out.
-Slice and arrange on a platter. Pour any escaped juices over top.

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