This is Roast Leg of Lamb for Two…. sort of.
It was a perfect size for us to have a nice dinner with enough left over to make a ‘pie’ the next night.
When we got our lamb last August we had one leg left whole and made Roast Leg of Lamb for the family when they were here.
We had 4 thick slices cut off the other leg for steaks which we promptly cooked on the barbecue.
This is the remaining part of that leg.
If you are not knowledgeable about lamb cuts, but do realize that a lamb has 4 legs….. The hind legs are known as ‘legs’ and the front legs are known as shoulders. (It’s the same for pork.) We still have 2 lamb shoulders taking up a lot of space in my freezer.
We’re thinking lamb for Christmas this year….
As to the leftovers – I attempted a version of a Moroccan pastille. Recipe next time.
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Roast Leg of Lamb
We had a small leg. You could use a rack of lamb or a roast.
This is slow-roasted and it was just slightly pink. Use a meat thermometer to be more precise. 140F – 145F (60c – 62c) is pink.
The topping would also be good on a pork roast – but cook it 145 – 150.
- Prep Time: 5 minutes
- Cook Time: 90 minutes
- Total Time: 1 hour 35 minutes
- Yield: 3 servings 1x
- Category: Lamb
- Method: Roasting
- 1 small leg of lamb, app 2 lb (1 kilo)
- 1 1/2 tbs Dijon-style mustard
- 2 tbs parsley
- 1 tsp za’atar
- 1 tsp smoked paprika
- 1 tsp cumin
- 1 tsp thyme
- 1/4 tsp salt
- 1 clove garlic minced
- 1 tbs olive oil
- Mix all ingredients except lamb.
- Spread on top and sides of lamb.
- Put lamb in a roasting pan, cover, and roast 175F (80C) for 90 minutes
- Remove and let rest for 15 minutes.
- Carve the lamb and serve.
Za’atar is a mix of primarily ground thyme and sesame seeds. For this dish substitute another 1/2 tsp thyme, plus 1/2 tsp each marjoram and oregano. You can add 1/2 tsp of sesame seeds or just skip them.
Keywords: lamb roast, leg of lamb
I always love to look at the kitchens in castles and Chateau de Biron had a rather large one.
That’s the main fireplace at the far end.
It was big…. I could stand in it and not touch the top.
This was the smaller fireplace at the opposite end of the room.
Next to this was the cooking area.
There are holes on top of the work surface. I assume fires were built below and in the big fireplace on top and pots were set into the holes.
In the partial arch on the left was a sink.
I can’t imagine how many people would have been working in this kitchen…..