Holiday gatherings are a wonderful opportunity to display your culinary skills. But, those same gatherings can be busy and sometimes stressful, so a beautiful main attraction that’s easy can be the way to go. We have a recipe here from The Domestic Man, Russ Crandall that meets those criteria. A grass-fed leg of lamb will not only WOW your guests with it’s flavor, but is a gorgeous centerpiece as well. It’s doubtful you’ll have leftovers, but if you do, thin sliced lamb makes a delicious Greek Gyro!
Recipe Author: Russ Crandall, The Domestic Man
USWM Shopping List: Bone-In Leg of Lamb
Serves: 6
Time: ~ 2 hrs
Difficulty: EASY
PHOTO CREDIT: Grass-fed Roasted Leg of Lamb | Russ Crandall, The Domestic Man
Ingredients
4 cloves garlic, minced
1 tsp kosher salt
1 tsp black pepper
1/2 tsp dried rosemary
1/2 tsp dried thyme
1 bone-in leg of lamb (~5 lbs)
1 tbsp olive oil
Instructions for Roasted Leg of Lamb
1. Combine the garlic, salt, pepper, thyme, and rosemary. With a sharp knife, cut slits all over the lamb, then rub all over with olive oil. Rub the garlic and spice mixture evenly over the lamb; leave on the counter at room temperature for 1 hour. Preheat oven to 450F.
2. Place the lamb in a roasting pan, fatty side up, and bake for 30 minutes, then reduce heat to 325F and continue to roast until the lamb reaches your desired temperature: 130F for Medium Rare, 140F for Medium.
3. Remove from the oven and let rest for 15 minutes before carving. To carve, make cuts every 1/4″ or so perpendicularly along the leg down to the bone, then cut along the bone to remove everything in one fell swoop. From there, carve off any remaining meat from the bone.
Meet The Chef
A big US Wellness thank you goes out to Russ Crandall, The Domestic Man. At his blog, you’ll find gluten-free and Paleo-friendly recipes. His recipes focus on classic, traditional, and international dishes from a historical, linguistic, and cultural perspective.
Russ released his debut cookbook, The Ancestral Table: Paleo Recipes for a Traditional Lifestyle, in February 2014, and his second cookbook, The New York Times-bestselling Paleo Takeout: Restaurant Favorites without the Junk, in June 2015.
