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Rosemary Seasoned Lamb
Boneless Leg Of Lamb
Rosemary roasted lamb
There is nothing better than slow roasting a nice piece of meat. As meat is slow roasting the fat inside the meat starts to make juices and tenderisers the meat as the meat slowly cooks.
Now with a good piece of meat you have to build your flavor with the right seasonings and ingredients so when this flavor able piece of meat is ready all you have to do is let it melt in your mouth. I myself like to use a pepper-mill to ground my spices together then I rub it all over the piece of meat then I let it marinate for a hour or two before I place it in the oven.
The perfect piece of meat to slow roast that can bring out the kind of flavor that I'm talking about is a boneless leg of lamb with the right spices and ingredients you can slow cook a masterpiece that everyone can enjoy and talk about.
BONLESS LEG OF LAMB
2 tablespoons chopped fresh rosemary
1 teaspoon coarsely ground pepper
3/4 teaspoon salt
1/2 teaspoon ground mustard
1/2 teaspoon garlic powder
1/2 ground oregano
1/4 teaspoon white pepper
1/8 teaspoon cayenne pepper
1 (4pound) boneless leg of lamb
1. In a blender or spice mill, combine the seasoning; cover and process until coarsely ground. Untie leg of lamb and unroll. Rub spice blend over both sides of meat. Re-roll and tie with kitchen string.
2. Place on a rack in a shallow roasting pan. Bake, uncovered, at 225degrees F for 2 1/2 - 3 1/2 hours or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145 degrees, f; medium, 160 degrees f; well done, 170 degrees F). Let stand to 10-15 minutes before slicing then enjoy!