Holiday Feast Oven Roasted Leg Of Lamb

Holiday Feast Oven Roasted Leg Of Lamb

Recipe By Chef Harold Laman

Colorado lamb is raised in the foothills of the Rocky Mountains, a natural habitat for sheep. There they are free to roam and graze on high quality forage such as wild grasses, berries and carrots. For a short time their feed is later supplemented by hay, alfalfa and corn to round out a healthy diet. Colorado lamb is hormone and antibiotic free.

Colorado lamb is raised in the foothills of the Rocky Mountains, a natural habitat for sheep. There they are free to roam and graze on high quality forage such as wild grasses, berries and carrots. For a short time their feed is later supplemented by hay, alfalfa and corn to round out a healthy diet. Colorado lamb is hormone and antibiotic free.

Our Domestic Lamb Leg is Boned, Rolled, Tied & Netted. The perfect cut now available for your special celebrations! Grab your favorite lamb leg recipe and enjoy the finest lamb available in the market. Bring the family together with this one of a kind roast that is sure to amaze. Each piece is cut with precision and poise by our veteran butchers. This attention to detail provides the highest quality mouth-watering every time you order!

Oven Roasted Leg Of Lamb Ingredients:

Domestic Boneless Leg Lamb Roast 9lb avg
Pierce leg of lamb with Garlic Cloves, Dry rub of fresh chopped rosemary, chopped garlic, salt, ground black pepper, oregano & thyme. You may dry rub 24 hrs in advance to have the meat absorb the flavorings

Directions:

1. Roast in prehearted 325 degree oven
2. bake uncovered 2-2 1/2 hours until desired internal temp reached 135 degrees for medium or 140 degrees for med-well
3. Allow meat to stand 15 minutes to rest before carving

Root Puree Ingredients/Directions:

You can use any root vegetable: carrot, yam, sweet potato or parsnip. We used Parsnip and sweet potato.

1. Clean, peel chosen item and dice into uniform sizes
2. In a deep sauce pot "sweat" minced shallots in unsalted butter
3. Add diced root vegetable and reduce heat
4. Add 1/4 cup of chicken stock to moiten and halt browning of the shallots
5. Cover and cook until tender by steaming
6. Transfer items to blender and blend until smooth, adjust consistency with additional chicken stock or a mixture of cream and blend well
7. Season with salt and either ground black or white pepper.

Wine Reduction Sauce Ingredients:

Unsalted butter 1oz

3 oz. raisins

3oz. currants

6 sprigs fresh mint / minced

1 Shallot Minced

4 oz. white wine

1 qt. demi-glace

Salt and ground black pepper to taste

Directions:

1. Sauté shallots in butter until softened and fragrant over very low heat.  
2. Add dried Raisins and currants, mix well.
3. Add white wine and simmer a few minute which will plump up the dried fruit.
4. Reduce wine volume by half. Add Demi-glace and simmer 15 minutes.
5. Remove from heat. Add the mint, adjust seasoning to your liking with the salt & pepper.