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Chef Andrew’s Lamb Recipe



1 lamb leg

5 garlic cloves, peeled

1 cup olive oil

1 teaspoon chopped rosemary

1 teaspoon chopped thyme

1 teaspoon cracked black pepper

2 tablespoons salt

Lamb marinade (recipe follows)

Lamb Marinade

4 cups Cabernet wine

1 cup honey

8 ounces butter

1 shallot, sliced

2 cloves garlic, smashed

1 teaspoon salt

1 teaspoon pepper

2 tablespoons dried organic oregano


Note from the Chef: The lamb will smell really good and will go well with a simple home gravy. I like to eat it with a creamy boursin cheese mashed potatoes and early spring vegetables that have been tossed in olive oil and topped with soft herbs like chervil and flat leaf parsley, then sprinkled with sea salt.
  1. Preheat oven to 350 degrees.
  2. Take lamb out of packaging and air dry at room temperature for 2 hours or in refrigerator overnight on roasting rack. Wipe meat with paper towel to remove any excessive blood (skin side facing up).
  3. Pierce flesh with small knife and make 5 incisions at least 2-3 inches deep ensuring that they are spread evenly over whole leg.
  4. In each of incisions, push 1 garlic clove inside to full depth of incision.
  5. In small mixing bowl, combine rosemary, thyme, and cracked pepper.
  6. Season lamb with salt and season heavier on the thicker meaty parts then rest meat for 15 minutes to ensure salt has started to seep in.
  7. Rub herb mixture by hand over entire piece, put it roasting pan with rack.
  8. Bake 20 minutes or until outside has browned or caramelized.
  9. After outside is browned, turn oven temperature to 260 degrees and begin basting lamb with marinade every 20 minutes until internal temperature of the lamb reaches 135 degrees.
  10. Remove and let rest 15-30 minutes before serving to seal in juices.
Lamb Marinade 
  1. Combine all ingredients and in small pot, bring to boil, and simmer for 5 minutes.
  2. Set in warm place by stove so butter does not get hard. Stir before basting lamb each time.
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