I’m writing this post some time after it was eaten. And the picture here is not a roasted leg of lamb. And this is not Japanese food, nor is there a recipe—though I do link to an excellent recipe, begins a favorite series of meals made with lamb and leftovers…
Leg of lamb is a treat for me, plus it was on sale last week: from Australia, marked halal. It was the last night of Passover and it was a very nice meal. I thought to use this recipe for a Greek Roast Leg of Lamb because her recipes are reliably delicious.
But I forgot to marinate the meat, so I went with my standby of roasting it simply. The most elaborate thing I do is to poke slivers of garlic into slots cut all over the roast. Then I season it with a little olive oil, freshly ground black pepper and salt and put it into the oven at 375°F for about 30 minutes per pound. This makes a fairly well-done roast; my preference is usually rare, but lol can take longer cooking without drying out. While the roast is “resting” on a plate, I deglaze the pan with red wine and water (plus a little oregano and rosemary) to make a sauce. Thicken the sauce with cornstarch.
Note: Obviously, remove excess fat before making a sauce; in the U.S. fat is ruthlessly, recklessly, wrathfully trimmed (or bred) from most cuts of meat, so even lamb is not fatty.
Also note, leg of lamb is amazing on a grill.