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Rosemary & Garlic Roasted Leg of Lamb

March 19, 2015 By marketeditor

 

When it comes to Easter and Passover, one of the most commonly eaten foods, worldwide, is lamb. Widely available at springtime, a perfectly seasoned leg of lamb will enhance all of its wonderful natural flavors.

Crisp-crusted, with a moist, juicy interior, a boneless roasted leg of lamb is one of those spring treats that I look forward to every year. I’m not sure exactly how or when lamb became associated with our Spring holidays, but I’d like to give that person a hug.

As far as this recipe goes, butterflying the leg allows you to trim out any excess connective tissue, and flavor the meat more deeply, which produces a much tender roast.

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ROSEMARY & GARLIC ROASTED LEG OF LAMB

SERVES 12-14

TIME 40 mins-1 hour

TOTAL TIME 5 hours

INGREDIENTS

  • 2-3 tablespoons extra-virgin olive oil
  • 5 garlic cloves, minced (about 1 tablespoon)*
  • 1 medium shallot, minced (about 1/2 cup)*
  • 2 tablespoons fresh rosemary, finely chopped
  • 1 tablespoon zest from 1 lemon
  • 1 tablespoon kosher salt
  • 1/2 teaspoon black pepper
  • 1/3 cup dry red wine or beef broth
  • 1 whole butterflied boneless leg of lamb, carefully trimmed of fat and connective tissue (about 10 to 12 pounds)*

*Ingredients available at the market

PREPARATION

Adjust oven rack to lower-middle position and preheat oven to 275°F. Heat olive oil in a small saucepan over medium heat. Add garlic, shallot, rosemary, and lemon zest. Cook, stirring occasionally, until shallots and garlic are softened, about 5 minutes. Transfer to a small bowl. Add salt and pepper and mix to combine.

Rub half of the garlic mixture into the inside of butterflied lamb leg. Roll leg and tie securely at 1-inch intervals with butcher’s twine.

Rub remaining garlic mixture over the exterior of lamb. Let stand at room temperature 30 minutes or rest uncovered in the refrigerator for up to one night for best flavor and texture.

Place lamb on a wire rack set inside a foil-lined rimmed baking sheet. Roast in oven until an instant read thermometer inserted into thickest section of lamb registers between 125° to 130°F for medium-rare, or 130° to 135°F for medium. Approx 3 to 3 1/2 hours.

Remove from oven and let rest for 40 minutes.

While lamb is resting, increase oven temperature to 500°F.

Return lamb to oven and roast until exterior is deep brown and crisp. About 15 minutes.

Remove from oven and let rest 5 minutes.

Remove twine with kitchen shears, transfer lamb to cutting board, slice into 1/4 inch slices.

Serve and Enjoy!

photo credit: J. Kenji López-Alt

Filed Under: Seasonal Recipes

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Have you tried any of @nettlemeadowfarm's newest S Have you tried any of @nettlemeadowfarm's newest Schroon Moon spreadable cow's cheeses yet? Go for savory or sweet with 5 different flavors. Pick some up at this Saturday's market - we'll be open 9:30am - 1:30pm at the Wilton Mall food court!
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#farmersmarket #saratogafarmersmarket #saratogasprings #saratogany #wilton #518 #518eats #farmfresh #nofarmsnofood #dairy #cheese
We are honored to be nominated as one of the Best We are honored to be nominated as one of the Best Farmers’ Markets in the Capital Region for the Times Union’s Best of 2021! Thank you to all of our amazing customers and community for your continued support! You can vote for us daily under the category “Goods & Services” using this link: https://www.timesunion.com/bestof2021/ 
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#timesunionbestof2021 #timesunionbestof #saratogafarmersmarket #farmersmarket 
#supportlocal #shoplocal #saratogany #saratogasprings
Starting off the week with another MCM (Market Cru Starting off the week with another MCM (Market Crush Monday!) This week we talked to Kim from Mugzy’s Barkery who brings healthy, locally made dog treats to the market. 
 
1. How did Mugzy’s Barkery get started? 
My sister Jaime started the business just over 5 years ago to have a healthier treat option to give her beloved Olde English Bulldog, Mugzy. Our treats are all natural and organic, providing a healthy alternative to mass-produced treats for caring dog parents. 
 
 2. What’s your favorite part about vending at the market?
Definitely getting to see all the dogs! The funny thing is I know all our regular customer’s dogs by name, not the owners. 
 
3. What are your most popular treat flavors?
Pumpkin paws (grain-free biscuits) and the pupcakes (a bite-sized treat) are really popular with the dogs but we also have flavors like PB cookie cups, apple cheddar training treats, banana buddies and more, so something to fit any pup’s tastes!
 
The PB cookie cups have been tried and approved by our market assistant’s dog, Lacey! 
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#saratogafarmersmarket #farmersmarket #saratoga #upstateny #shoplocal #saratogadog #farmersmarketfresh #mugzysbarkery #dogtreats #healthydogtreats
No need for an international flight when you can j No need for an international flight when you can journey around the world at the market! 🌍 Between Italian, Mediterranean, and Ukrainian, our vendors bring some of their best home cuisines to the market.
 
Have you tried My Dacha's Ukrainian food yet? Choose from lots of delicious options like pierogies, stuffed cabbage, kielbasa, or opt for sweet crepes. 🥟🤤 (If you've tried their food, what's your favorite?!)

We're open this Saturday, 9:30am - 1:30pm at the Wilton Mall food court!
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#farmersmarket #saratogafarmersmarket #saratogasprings #food #ukrainian #pierogies

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