Boneless Lamb Roast Recipe Martha Stewart

Roast Leg of Lamb with Garlic and Herbs Martha Stewart

WEBJan 21, 2021 · Tuck garlic slivers into slits. Place meat in a baking dish. In a small bowl, stir together oil, lemon juice, oregano, thyme, rosemary, 1 teaspoon salt, and 1 teaspoon …

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1. Use a paring knife to make a dozen small slits in the meat. Tuck garlic slivers into slits. Place meat in a baking dish.
2. In a small bowl, stir together oil, lemon juice, oregano, thyme, rosemary, 1 teaspoon salt, and 1 teaspoon pepper. Pour marinade over lamb, turning to coat. Cover with plastic wrap, and refrigerate, basting occasionally with the marinade, for at least 8 hours and up to 24 hours.
3. Preheat oven to 325 degrees with rack positioned to fit the lamb in a roasting pan. Remove lamb from refrigerator, uncover, and let sit at room temperature for at least 30 minutes. Using a pastry brush, lightly coat a roasting pan with oil.
4. Transfer lamb to a rack fitted in the prepared pan, reserving leftover marinade. Season meat with salt and pepper. Roast lamb, basting every 20 to 30 minutes, first with the reserved marinade, and then with juices that accumulate in the pan. The lamb will need to cook for about 20 minutes per pound (2 hours for a 6-pound leg of lamb; 2 hours and 40 minutes for 8 pounds). An instant-read thermometer inserted in the thickest part of the meat, not touching the bone, should read 145 degrees when the lamb is medium-rare.

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Roast Leg of Lamb with Garlic Martha Stewart

WEBJan 21, 2021 · Directions. Preheat oven to 400 degrees. In a blender, combine the oil, garlic, 1 tablespoon salt, and 1 teaspoon pepper. Blend …

1. Preheat oven to 400 degrees. In a blender, combine the oil, garlic, 1 tablespoon salt, and 1 teaspoon pepper. Blend until smooth and emulsified, scraping down the sides as needed.
2. Place the lamb, fat side up, on a rack set in a roasting pan; spread garlic paste all over lamb. Roast in oven until a meat thermometer inserted into the thickest part of the meat registers 135 degrees, for medium rare, about 2 hours.
3. Transfer lamb to a platter, and discard string; keep warm while you make the pan sauce. Pour wine or 1 cup water into the roasting pan in which the lamb was cooked. Place over medium heat, and scrape up browned bits from bottom of pan. Add stock and 1/2 teaspoon salt, and bring to a simmer. Cook, stirring, until liquid has reduced to 1 1/2 cups, about 10 minutes. Skim fat from surface, as needed.
4. Slice lamb just before serving. Strain sauce into a gravy boat, serve hot with lamb.

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