Blog Search

Baaa…d to the Bone Roasted Lamb

By: 0

Depending on your schedule most of us have more time on the weekends so Sunday’s are a day I like to spend in the kitchen and cook extra to have meals on hand during the week when time is at a premium.


1 (4-5 lb) leg of lamb
3 tsp sea salt
2 tsp freshly ground black pepper
1/4 cup loosely packed fresh rosemary leaves
2/3 cup loosely packed fresh flat-leaf parsley leaves
1/4 cup loosely packed fresh thyme leaves
2 shallots
6 garlic cloves
1 tsb fresh lemon juice
6 tbs grass fed raw butter
4 tbs duck/chicken fat or beef tallow, melted
2 lb small new potatoes (I used a combo of red, white and purple potatoes)


Rub lamb with 2 tsp salt and 1 tsp pepper; let stand 1 hour.  Pulse rosemary in a food processor 4 or 5 times or until finely chopped.  Add parlsey and next 4 ingredients and pulse 4 or 5 times or until finely chopped.  Add 6 tbs melted butter and pulse 7 or 8 times or until smooth, scraping down sides as needed.  Rub mixture over lamb; place in a large roasting pan.  Let stand 30 minutes.

Preheat oven to 450 degrees.  Toss together potatoes and remaining 1 tsp salt, 1 tsp pepper and 4 tbs your choice melted fat; place around lamb in roasting pan.  Bake at 450 for 45 mins to an hour or until a meat thermometer inserted into thickest portions register 125 (rare).  Remove lamb from pan and let stand 15 mins before slicing.  Serve with potatoes and pan juices; fresh steamed asparagus rounded out the meal nicely.
Makes 4 to 6 servings.