Roasted Leg of Lamb
|1/4 cup olive oil
|1/2 cup fresh thyme leaves
|8 cloves garlic, minced
|1/4 cup rosemary, roughly chopped
|3 tbs juniper berries, crushed
|1/4 cup kosher salt
|1/4 cup cracked black peppercorns
|1 bone-in roast, 12-15 lbs
|3 tbs vegetable oil
|4 cups beef stock
This recipe is very versatile. It may be used for beef, pork, or venison.
- Make the rub by combining the olive oil, thyme garlic-rosemary, juniper berries, salt, and pepper until it resembles a coarse paste. Add a little more olive oil if needed to make it goopy enough to spread.
- Rub the mixture onto the meat, wrap in plastic wrap and refrigerate overnight.
- Remove the meat from the refrigerator several hours before cooking. It should be at room temperature when it goes on the oven or on the grill.
- Preheat the oven to 350 degrees or make an indirect charcoal fire,
- Drizzle the meat with vegetable oil and pat it lightly to coat it evenly.
- Place the meat on a roasting rack and roast it undisturbed for 1 hour.
- Heat the stock to a low simmer on the stovetop, then baste the meat and roast for another hour.
- Turn the roast and repeat the basting.
- After 15 minutes, check the meat in its thickest part with an instant-read thermometer.
- The cooking time will depend on the size of the roast.
- Remove the roast when the thermometer reads 120 degrees for rare, or 130 for medium-rare. Keep in mind that the meat will keep cooking after it is removed from the heat.
- Remove the roast to a large cutting board and allow it to rest for about 30 minutes, tented with aluminum foil.
- Carve and serve.