7 lb. Leg of Lamb, Bone In
Roast at 325F
20-25 min/lb. for medium-rare
25-30 min/lb for medium
30-35 min/lb for well-done
7 lb. Leg of Lamb - Boneless,
Roast at 325F
25-30 min/lb for medium rare
30-35 min/lb for medium
35-40 min/lb for well-done
Lamb is a
classic for Easter,
and other spring celebrations -- a tradition rooted in generations
past when fresh lamb was only available during this season.
is deemed a sophisticated meat, it can be easily misconstrued
as a difficult dish to prepare. However, spring can be a time
of discovery for simple lamb preparation techniques, according
to Greek-American chef, Pano Karatassos of the famed Kyma restaurant
lamb dishes are a huge part of the Greek culture. Just like in
Greece, springtime lamb is enjoyable roasted and simply marinated
with lemon, garlic, oregano, olive oil and salt," says Karatassos,
who like other Orthodox Christians will be celebrating Greek
Easter this year. "It's easy to mimic the fresh lamb
enjoyed in Greece here in the U.S. by using fresh cuts of American
lamb produced close to home."
raised lamb provides a clean, mild flavor with a high meat-to-bone
ratio. "With American-produced lamb you have a fresher taste
that you sometimes don't encounter with imported lamb," says
confronted with lamb options at the meat market, look for bright
pinkish to red meat with a smooth texture, which is characteristic
of freshly produced American lamb."
leg of lamb is the most popular cut found on holiday tables,
many other springtime cuts earn respect in the categories of flavor,
presentation and affordability. As outdoor dining begins to take
hold, lamb is just as much at home on the grill as in the oven
roasting pan. Fresh American Lamb cuts that are ideal for alfresco
dining include tender rib or loin chops, racks, leg steaks, or
ground lamb for gourmet "lamb-burgers" grilled to juicy
for American Lamb, if you do not find it displayed in the meat
case, that doesn't mean it's not available. "Just ask the
butcher, and pre-order whenever possible," says Spence Rule,
chairman of the American Lamb Board, which administers the national
lamb promotion program.
Flavors of American Lamb
American lamb, in particular, is fresh, sweet and mildly flavored,
with a great affinity for many seasonal herbs and spices, including
classics such as rosemary, oregano and mustard.
Lamb also pairs well with freshly cut spring herbs such as flat
leaf parsley, thyme and rosemary sprigs," says Karatassos.
"Lamb is incredibly versatile, pairing well with any fresh
market produce or brushed with warm in-season fruit glazes."