Leg of Lamb roasted with Garlic, lavender and dried orange peel

  a.. 5-6 lb. leg of lamb 
  b.. 3 garlic cloves, thinly sliced lengthwise 
  c.. 3 Tbsp olive oil 
  d.. 1 Tbsp sea salt 
  e.. 1 tsp freshly ground black pepper 
  f.. ½ tsp fennel seed 
  g.. 1½ tsp ground dried lavender 
  h.. ½ tsp minced dried orange peel
The day before you plan to serve the lamb:


  1.. Make 8 to 10 small slivers in the lamb leg and insert the garlic slices. 

  2.. Whisk together the olive oil, salt, pepper, fennel seed, lavender, and orange peel. Rub this mixture all over the lamb. Place the lamb in a baking dish, cover wit plastic wrap and refrigerate overnight. 

On the day you plan to serve the lamb, preheat oven to 450°F:


  1.. Remove from refrigerator and allow to come to room temperature. 
  2.. Place on a rack, fat side up. Place in oven and roast for 10 minutes. Reduce heat to 375°F. 
  3.. Continue cooking meat Using a meat thermometer to check for your desired doneness. Be sure to check in various parts of the leg. General guide:120°F=rate, about 1 hour of cooking time; 130°=medium rare, about 1 hour 20 minutes. 
  4.. Remove from oven and let rest 10 minutes before carving. 
To serve: Carve the meat and arrange it on a serving platter, spoon any juices over the meat and serve. 

Dedy



  ----- Original Message ----- 
  From: Stardust 
  To: [log in to unmask] 
  Sent: Saturday, April 09, 2005 1:57 PM
  Subject: [P-F] Leg of lamb


  Any suggestion on how to cook a whole leg of lamb?

  Thanks,

  Maddalena











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