CHEF MICHAEL’S LEG OF LAMB
This lamb dish will WOW your guys at your holiday table and beyond. Its a simple, home-style recipe that is packed with fresh flavor. Chef Michael recommends serving it alongside roasted potatoes, asparagus, or roasted vegetables.
Prep Time: 15 Min.
Cook Time: 3 hour cook time
Yield: 16-20 people
Ingredients
- 10-12 lb. Bone-In Leg Of Lamb
- 1/2 cup Salt & Pepper, mixed
- 4 oz. Garlic, chopped
- 3/4 cup Tom Leonard’s Extra Virgin Olive Oil
- 1/2 bunch Thyme
- 1/2 bunch Oregano
- 1 bunch Rosemary
- 1 bunch Mint
- 1 large Lemon, cut into 8 wedges
- 1 large Vidalia Onion, cut into 1/4 inch slices
- 6 cups Chicken Broth
Directions
- Preheat oven to 325°.
- In a large roasting pan, place the thyme, oregano, rosemary, mint, lemon, sweet onion and chicken stock.
- Rub the leg of lamb all over with the olive oil and salt & pepper mix and place in roasting pan on top of herbs, fat side up.
- Top with all of the chopped garlic.
- Cover the pan with aluminum foil and place in oven.
- Roast for 1-1/2 hours covered and then an additional 1-1/2 hours uncovered for a total of 3 hours at 325°.
- Let roast cool for 15 minutes before carving.
- Strain pan juices and serve with the sliced roast.