 |  |  |
 |  not tied ~ flat cut |  TIP: form foil over bottom of pan |  turn pan over & put foil inside |
 potatoes on the bottom |  lamb on top for 1st roast |  add tomatoes & artichoke hearts |  put lamb back on top |
 after 2nd roast ~ let rest |  |  |  |
Lamb has strangely become even cheaper to buy than steak lately (try Walmart ~ at the end of the aisle where the beef is). This boneless leg of lamb is adaptable to various ways of cooking ~ grilling on the BBQ when it's warm out ~ or roasting in the oven when it's winter. The kind I find is flat (not rolled & tied with twine) and weighs between 1-1/2 and 2 lbs. (or there-abouts). It's usually already seasoned, but I still do some of my own seasoning.
This is a meal in 1 pan, since your veggies (cherry or grape tomatoes plus artichoke hearts) and potatoes are in here too. It smells delicious while roasting, and my husband (who doesn't really prefer lamb) likes it too, as a change from the usual beef/pork/chicken.
ROAST Boneless LEG of LAMB
About 1-1/2 lbs. boneless leg of lamb……………….2 TB garlic, minced or crushed
2 TB extra-virgin olive oil………………………………about 1 TB crushed rosemary leaves
2 tsp. coarse ground salt………………………………2 tsp. ground black pepper
About 1 lb. baby potatoes (cut in half)…………...……1 can artichoke hearts in water (drained)
1 box fresh button mushrooms (cut in half)……...…..1 TB Balsamic vinegar
10-12 grape or cherry tomatoes (I poke a hole in them with toothpick so they won't explode)
***
About an hour before cooking, remove the lamb from the refrigerator. Even if it’s already been seasoned, you can add more by combining the garlic, 1 TB olive oil, Balsamic vinegar, rosemary, and half of the salt & pepper in a small bowl. Rub this all over the lamb and let it sit at room temperature.
Line a small but deep pan with foil. Put the potatoes and mushrooms in the bottom of the pan ~ drizzle with the remaining EVOO and the rest of the salt & pepper. Drizzle with remaining EVOO. Sprinkle with a little more salt and pepper. Put the lamb on a rack above the potatoes & mushrooms (or directly on top if you don’t have a rack)
TIP: You can never have too much seasoning on anything! So go ahead and sprinkle more rosemary ~ or grind some more salt and/or pepper over anything when you think it needs it.
Roast for 30 minutes. Reduce heat to 350. Remove the pan from the oven and add the tomatoes and artichoke hearts to the bottom of the pan ~ put the lamb back on top and.continue cooking until the lamb reaches an internal temperature of 135 degrees for rare or 145 for medium (about 10-12 minutes of additional cooking time per pound of lamb. Mine was just under 1-1/2 lbs. and we like it rare-medium, so another 30 minutes was perfect.
Remove from the oven, cover with foil, and let the lamb rest for 15-20 minutes. Slice. Serve with the mushrooms, potatoes, tomatoes, and artichoke hearts, along with some of the pan juices spooned over.
Serves 3-5 (depends on the size of yours)
This is a meal in 1 pan, since your veggies (cherry or grape tomatoes plus artichoke hearts) and potatoes are in here too. It smells delicious while roasting, and my husband (who doesn't really prefer lamb) likes it too, as a change from the usual beef/pork/chicken.
ROAST Boneless LEG of LAMB
About 1-1/2 lbs. boneless leg of lamb……………….2 TB garlic, minced or crushed
2 TB extra-virgin olive oil………………………………about 1 TB crushed rosemary leaves
2 tsp. coarse ground salt………………………………2 tsp. ground black pepper
About 1 lb. baby potatoes (cut in half)…………...……1 can artichoke hearts in water (drained)
1 box fresh button mushrooms (cut in half)……...…..1 TB Balsamic vinegar
10-12 grape or cherry tomatoes (I poke a hole in them with toothpick so they won't explode)
***
About an hour before cooking, remove the lamb from the refrigerator. Even if it’s already been seasoned, you can add more by combining the garlic, 1 TB olive oil, Balsamic vinegar, rosemary, and half of the salt & pepper in a small bowl. Rub this all over the lamb and let it sit at room temperature.
Line a small but deep pan with foil. Put the potatoes and mushrooms in the bottom of the pan ~ drizzle with the remaining EVOO and the rest of the salt & pepper. Drizzle with remaining EVOO. Sprinkle with a little more salt and pepper. Put the lamb on a rack above the potatoes & mushrooms (or directly on top if you don’t have a rack)
TIP: You can never have too much seasoning on anything! So go ahead and sprinkle more rosemary ~ or grind some more salt and/or pepper over anything when you think it needs it.
Roast for 30 minutes. Reduce heat to 350. Remove the pan from the oven and add the tomatoes and artichoke hearts to the bottom of the pan ~ put the lamb back on top and.continue cooking until the lamb reaches an internal temperature of 135 degrees for rare or 145 for medium (about 10-12 minutes of additional cooking time per pound of lamb. Mine was just under 1-1/2 lbs. and we like it rare-medium, so another 30 minutes was perfect.
Remove from the oven, cover with foil, and let the lamb rest for 15-20 minutes. Slice. Serve with the mushrooms, potatoes, tomatoes, and artichoke hearts, along with some of the pan juices spooned over.
Serves 3-5 (depends on the size of yours)
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