We're having some relatives from Texas tonight and I'm fixing Leg of Lamb. Every Spring we hope to buy a lamb from one of our organic farmers. Sometimes we get it butchered, but do the cutting ourselves. The first Leg of Lamb always goes for Easter dinner. Usually, we've had our last lamb stew in Jan. and look forward to having lamb again by Easter.
Here is a no-fail recipe I have for cooking a lamb roast, the shanks or a leg of lamb. It always turns out delicious whether I cook it in the oven, roaster, crockpot or pressure cooker. It sounds a little fussy if mixing your own seasoning instead of using Penzey's, but our lamb is reserved for special occasions and the results are worth it.
For small lamb roast, mix 1 tsp honey with 1/4 tsp lemon juice and rub all over roast (use 1 TB honey and 1 tsp lemon juice for leg of lamb)
Then rub roast all over with 2-4 TB Penzey's Lamb Seasoning mix OR make your own seasoning by mixing the following in a food processor or grinder:
2 TB fresh ground oregano leaves (or 1 TB dried)
1 TB fresh ground rosemary (or 1 tsp dried)
1/2 tsp ground spearmint leaves (optional)
4 cloves garlic, minced
2 TB minced fresh onion (or 1 TB dried minced onion)
2 tsp ground cumin
1/2 tsp paprika
1/4 tsp celery seed
1/4 tsp ginger
Line bottom of pan you will use to roast lamb with 1/4" thick onion slices. Lay lamb roast or leg atop onion slices. Pour white wine into pan until it reaches bottom of lamb. Cover and cook at 325 for 1 hour. For leg of lamb, figure 15 min cooking time per pound of lamb.
Can add quartered potatoes and or carrot chunks alongside lamb halfway through cooking time.
Save the juice--it's rich and delicious! Use it for sauce over the lamb and veggies or rice; make gravy with it; use it in a lamb stew or stir fry. Freeze it to make gravy at a later date to go with lamb chops--mmmmm!