This is one of my roasted leg of lamb recipes I made a couple of years ago. I just found it and thought I would share on my website as I am moving my recipes to my website. My friend’s mother raises grass fed lamb and sells to The Kitchen in Sacramento every year. It’s the most amazing lamb you ever tasted! I am always grateful when I get invited to cook one of her lambs!
- 7 to 8 pound leg of lamb roast with bone in
- 8-10 garlic cloves
- 3 to 4 tablespoons fresh chopped rosemary
- 3 to 4 tablespoons extra virgin olive oil
- 2 cups Guinness stout beer
- 1/2 to 3/4 cup honey
- 2 teaspoons dried juniper berries (you can find at Whole Foods) – other substitutes could be dried blueberries or blackberries
- 3 bay leaves
- kosher salt and pepper to taste
- black pepper to taste
Preheat oven to 375 degrees.
- Let leg of lamb roast sit for approximately 10-15 minutes to reach room temperature.
- Insert 8 of the garlic cloves into meat by creating small wholes with a knife all over roast (both sides).
- Baste lamb with olive oil, part of the chopped rosemary, salt and pepper.
- In a bowl mix the Guinness stout beer, honey, chopped garlic (about 1 to 2 cloves), juniper berries, and bay leaves. Note: It is best to heat the honey so it blends with the bear mixture.
- Place lamb roast into roasting pan.
- Pour part of the mixture carefully over lamb roast. Leave enough for basting. Use a spoon to get some of the juniper berries, garlic and rosemary and place over the lamb.
- Turn over down to 325 and place lamb into over.
- Baste every 10-15 minutes.
- Cook 13-15 minutes per pound for medium rare or until internal temperature reaches 130 to 135 degrees. Lamb is best at medium rare!
- Remove the roast from the oven, cover it loosely with foil and allow it to rest for about 10 minutes before carving. Serve with pan drippings.