Do you love lamb? Or do you find the meat too gamey? I belong to the first camp. I have always loved lamb.
Continue reading Roast Leg of Lamb with Fennel and Orange Rub
Beef has gone up in price so much these days that sometimes you can find lamb being sold cheaper per pound than beef. That’s good because if you get the craving for red meat but aren’t willing to pay so much for a beef roast, there’s always lamb.
We had this roasted boneless leg of lamb at a potluck dinner one night and asked the cook where she got the recipe. Surprisingly, it came from the “Cooking in Style the Costco Way” recipe book. Annie liked it so much, she decided to make it herself.
Made a rub from orange zest, ground toasted fennel seed, salt, pepper, Dijon mustard, minced fresh rosemary, minced garlic, and olive oil. Rubbed it inside and outside the boneless leg of lamb and let it marinate in the fridge overnight.
Roasted the lamb for 15 mins at 450*F, then turn temp down to 325*F and cooked until it hit 135*F internal. Rested for 15 mins and cut against grain in thin slices .
Here it is plated up with some garlic mashed potatoes and swiss chard gratin.
Paired with an excellent, well balanced 2001 Spanish Rioja, this was a dinner to remember.