Tom Leonard’s NAKED lamb is raised naturally and humanely in pristine pastures in New Zealand, feeding exclusively on fresh grasses, like clover, rye, and alfalfa, resulting in a mild flavor and superior tenderness. Plus, Tom’s butchers will trim NAKED lamb to any specifications, making it easier to prepare and enjoy at home.
Ingredients
- 5 lb. Boneless Leg Of Lamb
- 4 oz. Roasted Garlic Paste
- 1 oz. Lemon Zest
- 8 sprigs Rosemary
- 4 oz. Tom Leonard’s Extra Virgin Olive Oil
- Salt & Pepper
Directions
- Truss the leg of lamb so it cooks evenly and season with salt and pepper.
- Put oil in a sautee pan over high heat and sear the leg until golden brown on all sides and remove from pan. Rub the garlic paste and lemon zest all over the lamb.
- Put the sprigs of rosemary under the butcher’s twine, add a little more last, and pepper.
- Put in 350-degree oven until meat thermometer reads 135-140 (roughly 1 ½ hour depending on your oven).
- Rest for 15 min before cutting.