# Servings: 10
Roasted Leg of American Lamb
6 to 7 pounds boneless American Lamb leg, butterflied
Salt, as needed
Freshly ground pepper, as needed
1 clove garlic, quartered lengthwise
1 tablespoon olive oil
1 tablespoon dried Greek oregano leaves, crushed
1/2 cup dry white wine or chicken broth
Chicken stock or water, as needed
Marinated Tomatoes
3 large beefsteak tomatoes
2 tablespoons extra virgin olive oil
2 cloves garlic, finely chopped
2 tablespoons finely chopped fresh parsley
1/2 teaspoon dried Greek oregano leaves, crushed
Salt, to taste
Fresh ground pepper, to taste
Herb Bread Crumbs
1 cup fresh bread crumbs lightly toasted
1 clove garlic, finely chopped
1 teaspoon dried Greek oregano leaves, crushed
Salt, to taste
Freshly ground pepper, to taste
2 tablespoons fresh lemon juice
2 tablespoons extra virgin olive oil
Preparation time: 45 minutes
Marinate time: 3 hours
Roasting time: 1-1/2 hours
Roasted Leg of American Lamb
Lay the butterflied leg of lamb, fat-side down, on a cutting board and season with salt and pepper. Roll the lamb, starting at a narrow end, into an evenly shaped roast; tie securely with white butcher’s string. Make 4 random, 1-inch deep slits into lamb and insert the garlic pieces. Rub olive oil over the entire surface of the lamb; sprinkle with salt, pepper and oregano. For optimum flavor, cover and refrigerate and marinate 3 hours or overnight. Place on a roasting rack in a roasting pan just large enough to accommodate the lamb. Roast in 450°F oven for 25 minutes. Pour the white wine or chicken broth around the lamb; reduce heat to 400°F and continue roasting 45 to 50 minutes, basting occasionally with pan juices. As liquid in pan evaporates, add chicken broth or water to pan 1/2 cup at a time. Prepare Marinated Tomatoes and Herb Bread Crumbs. Spoon 3/4 cup of the Marinated Tomatoes over the lamb and continue roasting 10 to 15 minutes. Use meat thermometer to determine degree of doneness: 145°F for medium-rare, 160°F for medium or 170°F for well. Sprinkle Herb Bread Crumbs over lamb and cook last 5 minutes of roasting. Remove lamb from oven, cover and let stand 10 minutes before carving. Internal temperature will rise approximately 5 to 10 degrees upon standing. Serve remaining Marinated Tomatoes on the side.
Marinated Tomatoes
Score the bottom of each tomato with an “X.” Drop tomatoes, one at a time, into boiling water for a few seconds to loosen skin; remove and plunge into ice water until cool.
Remove skin; repeat with remaining tomatoes. Quarter tomatoes; remove and discard seeds and pulp. Cut tomatoes into 1/4-inch pieces and place in medium bowl; add remaining ingredients and toss to coat. Cover and refrigerate until needed.
Herb Bread Crumbs
Combine bread crumbs, garlic, oregano, salt and pepper in mixing bowl. Drizzle lemon juice and olive oil over crumbs tossing to coat.
Wine Pairing Suggestion: Chef Jim Botsacos recommends pairing Cabernet Sauvignon with this meal.
*This and other recipes can be found on the American Lamb Board’s website - www.americanlamb.com*
