linda@morganvalleylamb.com 
Office: 435-864-4997
Cell: 435-864-7298 
Jamie & Linda Gillmor
P.O. Box 517 
Delta, UT 84624

HERB ROASTED LEG OF LAMB
Recipe Shared by Maurgarite Henderson  

5-6  pound leg of lamb ( or use two 3 pound boneless legs of lamb) boned and butterflied (have butcher do this for you)

2 T. minced garlic
¼ cup chopped fresh rosemary leaves
2 T. chopped fresh oregano
1 tsp. Kosher salt
¼ tsp. ground black pepper
¼ cup olive oil
1 lemon, thinly sliced 
3-4 feet kitchen string
2 large onions, thinly sliced 
2 cups red wine (Zinfandel) or beef broth  

Lay the lamb flat on work surface, skin side down.  In a small bowl, combine the garlic, rosemary, oregano, salt, pepper and oil.  Rub the lamb with herb mixture, reserving a tablespoon or two for top.  Place the sliced lemons on the herbs and roll up the lamb “jelly roll” style and tie with kitchen string at 1” intervals.  Rub the outside of the lamb with remaining herb mixture.  Place lamb roast in a roasting pan (on a rack, if desired).

Place sliced onions around the lamb.  Roast in a preheated 400o oven for 10 minutes, reduce heat to 325o and roast for an additional 15 minutes per pound.  After 1 hour, add 1 cup red wine or beef broth to pan and continue to roast until internal temperature reaches 140o for medium doneness.  Remove the roast to a serving platter and allow to “rest” before slicing into thin pieces.  Deglaze the pan with the remaining 1cup red wine or beef broth and serve the lamb with roasted onions and pan juices.  Serves 6-8.

Note:  This is the perfect dish for Easter Sunday dinner or a spring dinner party.  It epitomizes all the flavors of a good lamb with the onions, garlic, herbs and wine.  It can be stuffed and rolled the day before roasting and then refrigerated until ready to use.  This allows the all the flavors to be enhanced throughout the lamb.

Recipe shared by

For a list of spring and summer cooking classes:
www.margueritehenderson.com


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