Rosemary And Garlic Leg Of Lamb

Rosemary And Garlic Leg Of Lamb

Ingredients:
4 garlic cloves, sliced into slivers
2 tablespoons Dijon mustard
1 tablespoon chopped fresh rosemary
1 tablespoon chopped fresh mint
1 tablespoon chopped fresh thyme
2 tablespoons Chef Max’s Spice Blend
½ cup red wine
1 lemon, halved
1 cup beef stock
3 shallots, chopped
2 carrots, diced
2 celery stalks, diced

Directions:
Kosher salt and freshly ground black pepper to taste
1. Preheat the oven to 350°F.
2. Place the leg of lamb into a large roasting pan. With the tip of a sharp knife, cut 4 to
6 small slits in the leg of lamb, and insert the garlic slivers into the slits.
3. In a medium bowl, combine the Dijon mustard, rosemary, mint, thyme, Chef Max’s
Spice Blend, and red wine. Pour over the lamb in the roasting pan. Squeeze the lemon
juice onto the lamb, and pour on the beef stock.
4. Arrange the shallots, carrots, and celery around the lamb. Sprinkle with salt and
pepper.
5. Cover the roasting pan with foil. Bake the lamb for 1 hour and 15 minutes, or until it
reaches an internal temperature of 130°F (for medium-rare). If you prefer more well-
done meat, cook for 5 to 10 minutes more.
GRILLED LAMB CHOPS WITH TZATZIKI
Lamb is usually reserved for special occasions. In this recipe, the marinade really
brings out the flavor in the chops. If you can, try to find lamb that is imported from
New Zealand, which is always top quality, although you could certainly use domestic
lamb as well with good results. Choose either loin lamb chops or rib lamb chops for
this dish, and don’t worry if you don’t have a grill available. These chops may also be
broiled in the oven, in which case you should add on about 5 minutes per side for
medium. Serve them with the delicious Greek sauce called tzatziki, which is made
with yogurt, garlic, and grated cucumber.
SERVES 6 TO 8 | LEVEL: JUMP SHOT
For the chops: