Saturday, September 22, 2012

Scannone challenge: Rosemary Roasted Lamb

Continuing with my Scannone challenge, I decided to do a nice roasted lamb!! I really like lamb. I particularly fell in love with it when I was living in the UK. Lamb is so widely consumed in there, it is in every restaurant menu and in many households as Sunday dinner!!! They eat it with a mint jelly (that I do not happen to like - I somehow have not gotten used to eat mint - for me mint is only a chewing gum flavor - sorry my fellow foodies).

Now the flavor I do like in my  lamb is rosemary.Yes, rosemary brings lamb to a new level! I actually have a rosemary bush that I babysit indoors during winter and let grow outside in the summer only so I can use it on my lamb and my Thanksgiving turkey.

So here is my Rosemary Roasted Lamb adapted from Scannone - his version does not have Rosemary.


  • A boneless lamb leg (mine was approximately 3.6 lbs)
  • 6 garlic cloves
  • 3 or more sprigs of Rosemary
  • 1 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1 tbs butter
  • 1 tbs chicken bouillon
Pre heat the oven at 350F . Remove the net of the turkey (if it has one). Clean the lamb leg and remove all excess fat.

In a blender or a small mixer, crush the peeled garlic cloves, salt, pepper and butter and make a paste.

Open the lamb and spread the paste all over it, put a sprig or two of rosemary inside the lamb and fold it again, put the net on the turkey again. Put the rest of the rosemary sprigs in between the  net and the lamb.

Put the lamb in your roaster pan with the fattest part facing up. Put in the oven for about 1 and a half hour (Oven time is calculated as 20 - 25 minutes per pound of lamb). After 1 hour and 20 minutes, check on the lamb for readiness. To see if it is ready, insert a needle sharp knife on the lamb and see if the juices coming out of it are slightly pink and not too bloody.

When ready, remove the lamb out of the oven. Take the roaster pan and put on the stove at low flame - add a glass of water to the pan and with a wooden spoon, remove all the lamb pieces and juices that may be stuck on the pan, add the chicken bouillon and let it dissolved. Let the liquid reduce for a couple of minutes and strain to remove all bits and pieces. Pour the liquid over the lamb or use as a gravy.


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