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 over night.
- 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 the 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 stove top, 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 te roast to a large cutting board and allow it to rest for about 30 minutes, tented with aluminum foil.
- Carve and serve.