As the Thanksgiving season approaches, it’s the perfect time to explore unique and delicious alternatives to the traditional turkey dinner. This year, why not break away from tradition and impress your family and friends with a mouthwatering roasted leg of lamb that’s as easy to make as it is flavorful? Our recipe brings together succulent lamb, aromatic herbs, and savory spices to create a feast that’s sure to become a new holiday favorite.
Roasted leg of lamb has been captivating taste buds and gracing holiday tables for generations. Originating in Mediterranean cuisine, it has grown in popularity as an alternative to the traditional Thanksgiving turkey. This delectable dish embodies the essence of special occasions, making it a fitting centerpiece for a Thanksgiving feast. Its unique flavor profile, a harmonious blend of tender meat, aromatic herbs, and zesty spices, sets it apart and offers a refreshing change to the usual holiday fare.
Ingredients for Roasted Leg of Lamb
- 1 TBS Leg of Lamb, bone-in, about 4 to 5 pounds. Trim the fat from the meat.
- Olive oil
- 6 cloves of garlic, peeled and sliced
- Salt and pepper
- 2 cups of water
- 8 yellow potatoes, sliced into wedges
- 1 sweet onion, cut into wedges
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- Fresh parsley
Ingredients for the Rub:
- 14 garlic cloves, peeled
- 2 tablespoons dried oregano
- 2 tablespoons dried mint flakes
- 1 tablespoon paprika
- 1/2 tablespoon numbed
- 1/2 cup olive oil
- juice from 2 lemons
Directions:
- Remove the leg of lamb from the refrigerator and allow it to warm to room temperature (about one hour). Prepare the rub while waiting.
- Use a food processor to make the rub. Combine all of the rub ingredients and combine until smooth. Set aside.
- When the meat is ready, pat the lamb leg dry. Use a sharp knife to make slits on both sides of the meat for garlic (which you will insert after searing it.) Season the meat on both sides with salt and pepper.
- Turn your oven on broil and place the meat on a wire rack. Place the wire rack on the top rack in the oven (nearest to the broiler). Broil for 5 to 7 minutes, and then flip the leg over and repeat on the second side. Remove the leg from the oven and set aside for a couple of minutes.
- Adjust the oven temperature to 325F.
- In a large bowl, season the potatoes and onion wedges with paprika, garlic powder, and a teaspoon of salt. Set aside.
- As soon as the leg of lamb has cooled down enough that you can handle it safely, place the garlic slices into the slits. Cover the meat with the rub on both sides. Place the leg on a wire rack within a roasting pan. Pour the water into the roasting pan. Add the potatoes and onion to the roasting pan around the meat.
- Cover the pan with a large piece of foil, making sure it does not touch the meat. Place the roasting pan on the middle rack of the oven. Roast at 325F for about an hour.
- Remove the foil, return the roasting pan to the oven, and continue roasting for 20 minutes. When the internal temperature of the meat reaches 125F, it is done.
- Remove the roasting pan from the oven. Allow the meat to rest for 20 minutes before serving.
- Serve with the potatoes and onion and garnish with parsley.
Pre-order a leg of lamb or other meats for Thanksgiving dinner at The Butcher Shop.
Pre-order your leg of lamb, turkey, ham, or other meal favorites from TBS now! Follow this link to see our options and pricing for turkey and other Thanksgiving favorites. Simply give us a call to pre-order your selections today. At TBS, you’ll find the perfect cut of meat for your meal, plus fresh-baked loaves of bread, fresh fruit and vegetables, local wine and beers, and even quality food specifically for your canine. Let’s make this Thanksgiving your best one yet!