Saturday, May 28, 2011

Marinated Leg of Lamb in Parchment Recipe

I saw Rachael Ray prepare a leg of lamb in parchment a while back and I thought it sounded like a great way to slow roast and marinate a leg of lamb.

I used my own marinade recipe and the lamb turned out wonderfully.  The parchment keeps the marinade on the meat and made for a lovely presentation from the oven.  I will definitely try this method again. 

Marinated Leg of Lamb in Parchment Recipe
Serves :  10-12                                      Prep Time: 20 minutes plus marinate time          Cook Time: 3 ½ hours
1 bone-in leg of lamb (about 8 pounds), trimmed of excess fat
12 large cloves garlic, sliced
5-6 branches of fresh rosemary

¼ cup extra virgin olive oil
¼ cup balsamic vinegar
2 tablespoons Dijon mustard
1 tablespoon honey
Juice and zest of 1 lemons
1-2 cloves garlic
½ to 1 tablespoon chopped fresh rosemary

1 tablespoon coarse black pepper
1 tablespoon kosher salt

Trim off excess fat and cut small slits all over the leg meat and nestle in the garlic slices and fresh rosemary.
Arrange a couple of large sheets of parchment paper on a work surface. Set the leg of lamb on top.
Whisk the Dressing ingredients together (or shake in mustard jar if you are using the end of bottle, like I did) and then rub the dressing all over the leg of lamb. Season the lamb liberally with salt and coarse black pepper.
Cover with another sheet of parchment. Fold the bottom pieces up and into the top piece to form a packet. Secure with kitchen string and let marinate in the fridge for several hours or overnight.
Pre-heat the oven to 325°F.
Set the wrapped leg of lamb into a roasting pan, resting the leg bone on one corner of the pan to settle the juices under the leg as it roasts. Insert temperature probe and roast for 3 hours until the internal temperature of the lamb is 135 degrees (rare) or 145 degrees (medium), let it rest for about 20 minutes, then unwrap and carve the meat.
While roast is resting, place pan juices into a sauce pan and reduce by 1/3 to ½ while simmering.  Remove any surface fat and serve over meat.   

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