Lamb Roast or Leg of Lamb

If you can get some local lamb meat it is by far the best. Many of the Gulf Islands have some fantastic lamb.

The way I cook my leg of lamb is very similar to the way I cook my Rack of Lamb. What I mean with that, use rosemary and garlic in the same manner that I do with the Rack of Lamb.

Here area the ingredients:

  • 2 Kg (4.5 lbs) lamb roast
  • 4-5 cloves of garlic
  • fresh rosemary
  • Montreal Chicken Spice (made by Club House) or some other rub.

Make cuts with a small knife and push in a piece of garlic (about a ¼ of a clove) followed by fresh rosemary. On a 2 Kg roast I would do this approximately in 8-10 places. Sprinkle the Spice or rub all over and rub it in to the meat.

Put in the hot 450°F oven for 30-40 minutes per pound. Use a meat thermometer to cook to desired doneness.

Let the roast sit for 10-15 minutes before serving.

Wine recommendation:  For lamb I prefer a Zinfandel, try The 7 Deadly Zins, check out my review on this wine.

Kiss the cook,

Karl,