To some, Christmas dinner means ham, to others it’s the traditional turkey. For my family’s Christmas dinner, it’s normally pork loin or lamb and sometimes brisket, although the occasion pheasant makes an appearance from time to time.
I’ve had some friends ask me about lamb and as promised here is my Christmas Leg of Lamb recipe. Pair it with an Augusta Norton and you will be set.
Here’s some good pointers on how to cut a Bone-In Leg of Lamb.
And, if you are looking for local lamb, might I suggest purchasing from my friends Greg and Nancy Rasmussen of Sunny Lane Farm. They sell at the Farmers Market of the Ozarks and I’ve purchased leg of lamb from them multiple times- it’s delicious!
Lane’s Roasted Leg of Lamb
2 lemons, juiced
2 T. garlic powder
1T. onion powder
4 springs of fresh Rosemary
5 springs of Thyme
¼ c olive oil
Mix all together in bowl. Coat a 5-7 lb. leg of lamb with the mixture and place lamb in bag and place in refrigerator overnight.
Preheat oven to 400 degrees. Place roasting tray in a roasting pan and place lamb on tray.
Roast for 30 minutes, then reduce heat to 350 degrees and cook for another 1 to 1 and half hrs. longer to medium rare. A digit thermometer will read 145 degrees. Remove lamb and let the meat rest for at least 15 minutes.
Place roasting pan on stove and turn heat to medium. Add to the pan:
1 c. chicken stock
1 c. dry red wine
1 tsp. Herb De Provence
3 garlic cloves, crushed
1 small onion, chopped
1 tsp. sea salt
Deglaze the pan to release the pan drippings from the leg of lamb by cooking mixture and scraping with a wooden spoon. Cook the mixture down, while continuing to scrape drippings on the bottom of pan. Strain mixture and drizzle sliced lamb with sauce.