Rolled, Studded and Herbed Boneless Leg of Lamb

Leg of lamb is a new cut of meat for our family. We have had various other forms of lamb especially from Dorie’s cookbooks but this was our first leg. We headed to Costco and found plenty of lamb, luckily we chose this dish at the right time as lamb is served with Easter dinner. We bought a 5 pound leg of lamb which worked out well for our dinner of 8. We were lucky it was twined already. Garlic slices are put into slits in the lamb, then it is rubbed with olive oil herb mixture. Sliced onions and lemon are put in the bottom of the dish, the lamb goes on top and white wine is added. The lamb roasts until it reaches about 135 degrees for our families liking. The only stumbling block was the sauce. After we took out the meat, onions and lemon, we had a lot of liquid. We did not add the additional chicken stock and just reduced what liquid was in the pan. We ended up with a lot of sauce with a layer of fat floating on the top. I just spooned a little on each plate to keep the lamb moist. The lamb was enjoyed by all and we feel pretty accomplished by this new dish. We would like to make this again especially for another holiday meal. To see what others thought head over to Cook the Book Fridays.


2 Comments Add yours

  1. This looks juicy good. You want to put a piece on your plate!


  2. I was on a similar adventure having never made or bought lamb…and sounds like we both had success! Yours looks delicious with all the herbs on top!


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