Simple Roasted Lamb Leg Recipe
Lamb has been one of our family traditions. My mom has prepared lamb in different ways. I enjoy lamb more than beef because it is considered cleaner meat than beef. Don’t let the ingredients intimidate you; this is such a simple recipe. I hope you enjoy this just as much as we did. Here are some fun facts about some ingredients:
Health Benefits of Sage. Sage is known for its natural antiseptic, preservative and bacteria-killing abilities in meat. Volatile oils (distilled from the blossoms) contain the phenolic flavonoids apigenin, diosmetin, and luteolin, plus volatile oils such as rosmarinic acid, which can be easily absorbed into the body. (http://foodfacts.mercola.com/sage.html)
Here are some interesting information on Thyme according to medicalnews.com: Thyme is an herb with culinary, medicinal and ornamental uses. The flowers, leaves, and oil of thyme have been used to treat bedwetting, diarrhea, stomach ache, arthritis, colic, sore throat, cough, including whooping cough, bronchitis, flatulence, and as a diuretic, to increase urination. Thyme is of the genus Thymus.
Consuming garlic on a daily basis (in food or raw) helps to lower cholesterol levels because of the anti-oxidant properties of Allicin. It is also immensely beneficial to regulate blood pressure and blood sugar levels. (http://food.ndtv.com/food-drinks/powerhouse-of-medicine-and-flavour-surprising-health-benefits-of-garlic-1200468)
Prep time: 15 min
Cook time: 4 – 4.5 hours
Servings: 12 – 15 people
Skill level: Easy
Ingredients:
3 tablespoons olive oil
4.5 LB leg of lamb
5-6 garlic heads
¾ TSP ground sage
1 TSP ground thyme
About 2 teaspoon salt
About 1 teaspoon ground black pepper
1 large onion, cut in 8 pieces
3 celery ribs, chopped
3-4 fresh bay leaves
1 cup of water
How to make Simple Roasted Lamb Leg Recipe:
Wash and pat dry leg and trim the fat. Then rub with salt, pepper, sage, and thyme and marinate if time allows (better, marinate overnight). Recommended, keep meat out of fridge an hour before baking.
Add the rest of the ingredients and spread them out into the meat. Add oil and of water.
Bake at 450 degrees for 15 minutes, then turn down to 325 degrees and bake for 20-25 minutes per pound for medium, or 25-30 minutes per pound for well done. Insert instant thermometer in the thickest part of the meat, that’s not touching the bone and it should read 145°F
When done with baking, baste the meat to prevent dryness on the top areas.
Serve with rice or potatoes.
Prep/Cook/bake time may change when changing portions of ingredients. Copyright © 2017
Simple Roasted Lamb Leg
An easy Roasted Lamb Leg recipe with some good herbs.
- Prep Time: 15 min
- Cook Time: 4 -5 hours
- Total Time: 5 hours
- Yield: 10 – 12 people 1x
- Category: Main
- Method: Baking
- Cuisine: American
Ingredients
- 3 tablespoons olive oil
- 4.5 LB leg of lamb
- 5–6 garlic heads
- ¾ TSP ground sage
- 1 TSP ground thyme
- About 2 teaspoon salt
- About 1 teaspoon ground black pepper
- 1 large onion, cut in 8 pieces
- 3 celery ribs, chopped
- 3–4 fresh bay leaves
- 1 cup of water
Instructions
- Wash and pat dry leg and trim the fat. Then rub with salt, pepper, sage, and thyme and marinate if time allows (marinate overnight).
- Add the rest of the ingredients and spread them out into the meat. Add oil and of water.
- Bake at 450 degrees for 15 minutes, then turn down to 325 degrees and bake for 20-25 minutes per pound for medium, or 25-30 minutes per pound for well done. Insert instant thermometer in the thickest part of the meat, that’s not touching the bone and it should read 145°F.
- When done with baking, baste the meat to prevent dryness on the top areas.
- Serve with rice or potatoes.
Notes
Prep/Cook/bake time may change when changing portions of ingredients.
Copyright © 2017
Keywords: Simple Roasted Lamb Leg
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