Lamb is a traditional favorite for Easter and for Spring. This week Wohlner’s has a sale on whole bone-in leg of lamb, or our butchers will debone it and tie it for you. Your choice at the same great price.
Our lamb is tender and delicious, fresh and flavorful. It’s best cooked rare to medium rare and not beyond medium when using the recipes given below. Using these recipes we think you’ll find that people who thought they didn’t like lamb discover they love it!
I’m glad I rediscovered lamb!!
Boneless Leg of Lamb with Lamb Au Jus 2 ways
- 1 Wohlner’s Leg of Lamb, boned and tied by our butchers
- 4 garlic cloves
- 2 teaspoons of fine sea salt
- 2 teaspoons of coarse kosher salt
- 2 tablespoons finely chopped fresh rosemary leaves
- 1/2 teaspoon black pepper
- 1/4 cup dry red wine or beef broth
- 1 whole sprig of fresh rosemary
- Using a sharp knife, make ¼” scores of the fat and also use the tip of the knife to poke numerous ¼” deep cuts into the meat.
- Make a paste of the salt and garlic (either use a small food processor, a garlic press, or on a cutting board use the side of a chef’s knife to mash the salt and garlic into a paste), then mix the minced rosemary leaves and pepper in with garlic. Rub the garlic herb paste evenly or the roast and allow the roast to sit at room temperature for 30 to 60 minutes.
- Heat oven to 350
- Place seasoned lamb in the middle of a lightly oiled roasting pan and place into the preheated oven. Cook until lamb reaches an internal temperature of 125F-128F for rare, or 130F-133F for medium rare. (You can cook it to 140F for medium but imo the lamb loses some of its delicious flavor.) Remove from the oven, place lamb on a carving platter and lightly tent with foil. Allow to rest for about 12-15 minutes before carving.
- Meanwhile, skim the fat from the juices in the pan. Place pan on a stovetop burner set at medium high, Add wine or broth to the pan and bring to a boil; use a wooden spoon to scrap the brown bits off the pan. Add a sprig of rosemary to the juices and boil for 1 minutes if using broth, or if using wine boil for 2 minutes (then taste to make sure the wine doesn’t still taste raw). If you need a little more au jus, add a little more broth or water. Discard the rosemary sprig. Taste and if needed season with salt and pepper. Pour into a small serving dish and keep warm.
- If some guests want the lamb more cooked then briefly place some sliced lamb into simmering au jus.
- We can leave on the end part of the bone in our boneless leg of lamb. Some people like that a handle for easy carving. Plus it gives and nice appearance to the roast. It’s your choice, just let us know.
Roasted Herbed Whole Leg of Lamb with Red Wine Sauce
Here is a festive recipe for a special occasion, and Wohlner’s has Whole Leg of Lamb priced right for Easter. The ingredient list isn’t as much as it appears since you likely have a number of items at home. Plus the recipe is not difficult yet the results will wow your guest with both appearance and flavor.
This is so good that afterwards I always wonder why we don’t eat lamb more often, especially when Wohlner’s carries such high quality lamb at such reasonable prices.
- 3 garlic cloves, peeled and minced or pressed
- 3 teaspoons kosher salt (or half kosher and half sea salt)
- 1/4 cup Dijon mustard
- 1/4 cup canola oil or olive oil, divided
- 3/4 teaspoon fresh ground black pepper
- 1 tablespoon plus 1 teaspoon minced fresh rosemary leaves
- 1 tablespoon chopped parsley
- 1/2 teaspoon rubbed sage
- Salt and freshly ground pepper
- 1 medium onion, coarsely chopped
- 1 celery rib, coarsely chopped
- 1 carrot, thinly sliced
- 1/2 cup dry red wine
- 2 tablespoons tomato paste
- 3/4 cup low sodium beef broth
- 3/4 cup low sodium chicken broth
- 3/4 cup water
- Preheat oven to 375F
- Using sharp knife, make ¼” scores of the fat and also use the tip of the knife to poke numerous ¼” deep cuts into the meat
- On a cutting board make a salt and garlic by mashing the garlic with the side of a chef’s knife or a clever. Place garlic paste into a small bowl and add mustard, 2 T. of the oil, minced rosemary, rubbed sage (well crumbled between your hands), parsley, and pepper. Stir to mix and rub evenly of the roast.
- Coat a roasting pan with the rest of oil, toss the vegetables (onion, celery, carrot) to coat. Put the roast into the pan and place into oven. Cook to 128F to 132F when an instant read thermometer is placed in the thickest part but not touching the bone. Remove roast from the pan and place on a carving platter, lightly tent to the lamb with foil and allow to rest for 12-15 minutes before carving.
- Meanwhile, in a sauce pan combine beef broth and chicken broth and simmer over medium high heat to reduce to about 1¼ cups total.
- Skim excess fat from juices in the the roasting pan. Set pan on a stovetop burner set at medium high, pour in the wine and reduce wine to ¼ cup while scrapping brown bits off the bottom of the pan. Add tomato paste and stir to incorporate, about 1 minute. Add water and bring to a boil and simmer for 1 minute. Add the broth you already reduced bring to a boil ---the strain sauce. You should have 2 cups of sauce at this point. Taste and season with salt and pepper as needed. Keep warm until served.
- Carve lamb at the table and pass the warm sauce.
- The 4 ounces of wine in the sauce is boiled down to about a mere 1½ ounce. Since alcohol in the wine boils and evaporates at 170 degrees while the water in the wine boils at 212 degrees, the remaining wine is virtually alcohol free.
Grilled Boneless Leg of Lamb Marinated in Yogurt, Garlic and Rosemary
This is the recipe where I discovered the synergy of lamb and rosemary. And now this dish is one of my daughter’s favorites. Come to think of it, everyone raves about this.
It’s so simple to prep and so simple and quick to grill. Great for a family gathering or a patio party.
For a smaller gathers I cut the boneless leg of lamb in half and freeze one part for another cookout---or, what the heck, go ahead and make the whole boneless leg and use leftovers for lamb wraps or pita sandwiches with a Greek tzatziki sauce of cucumber and yogurt.
One of my favorite parts of this recipe is the “Rosemary Salt” which you pass around so people can season their slices of grilled lamb. The Rosemary Salt is also wonderful on sliced beef, such as sliced sirloin, sliced grilled London Broil, grilled NY Roast.
- 1 boneless Leg of Lamb, butterflied and untied so it can lay flat
- long skewers, if wood soaked in water while the lamb marinates
- large size zip lock bag or glass baking dish or tupperware type dish with a lid
- Yogurt marinade (recipe below)
- Rosemary Salt to pass at the table (recipe below)
- Use a sharp paring knife to remove much of the fat and silvery connective tissue. You will want the meat to lay open and flat on the grill so carefully make some scores into the meat where you need to help make it lay flat, but not cutting all the way through (OK, I confess sometimes I don’t skewer the meat, instead I cut the leg part into 3 pieces and grill those instead of cooking one large piece, it’s up to you.)
- Place ingredients for yogurt marinade into the Ziploc bag or non-metallic dish and mix well. Add trimmed lamb and mix so the marinade coats all surfaces of the meat. Allow to marinade in fridge for 4 to 7 hours, turn a few times, then allow to sit outside the fridge at room temperature for the last hour.
- Discard marinade and wipe the lamb dry lamb. Run a couple parallel skewers to hold the meat flat and to make it easy to turn.
- Heat grill (charcoal preferred) to medium high heat. Rub hot grates with a paper towel or small cotton cloth dipped in vegetable oil. Lay meat on grill and cook about 4 minutes per side. Continue cooking until an instant read meat thermometer indicates an internal temperature of 125F. (The cooking time varies greatly depending on temperature of the grill, windiness, temp of the meat, thickness of the meat) Remove meat to a cutting board, tent with foil and allow to rest 8-12 minutes before slicing across the grain of the meat.
- Serve sliced lamb and pass Rosemary Salt to your guests.
Yogurt Marinade Recipe
- 1 1/2 cups plain whole-milk yogurt (plain unsweetened, Greek or regular. If you need to use low fat yogurt I add 1 Tbls. of olive oil.)
- 6-8 garlic cloves, thinly sliced
- 3 tablespoons coarsely chopped fresh rosemary leaves
- 1 1/2 Tablespoons kosher salt
- 1/2 teaspoon coarsely ground black pepper
- Place ingredients in a large ziplock bag or a non reactive pan(not metal) and mix.
Rosemary Salt (4 to 1 ratio salt to minced fresh rosemary leaves)
- 1 Tablespoon flaked sea salt
- 1 Tablespoon coarse kosher salt
- 2 teaspoons of finely minced fresh rosemary leaves
- Mix salts and rosemary. Serve in a small dish with a small spoon to sprinkle over your cooked sliced meat. With family we use are fingers to grab a pinch of this salt and sprinkle over our food.
You can use all sea salt, or all kosher salt, but I find the combination of the two salts makes for different flavor ‘pops’ in your mouth.
A final note on lamb. Some people shy away from lamb thinking it has a strong or greasy taste. They probably had older, fattier gamier lamb. If you trim most of the fat off the leg of lamb you create a more neutral flavor, if you need to. Or you can buy Wohlner’s lamb which is younger, leaner, better tasting!