- Cooking Time:
- Preparation Time:
- 1 boneless short leg of lamb, rolled & tied (about 4 lb.)
- 2 sprigs fresh rosemary, chopped
- 2 cups plain yogurt
- Salt & Pepper
- 1/2 cup red wine
- Gourmet’s Tips:
- Start with high heat to caramelize the skin of the lamb, then reduce heat.
- Make sure your roasting pan is the correct size and is placed on the middle rack.
- Save the pan juices for your gravy.
- Not much to do before you start.
- Chop the rosemary and roll and tie the boneless leg of lamb unless you have your butcher do it for you.
- Combine lamb, yogurt and rosemary in a large bowl and let marinate covered in the refrigerator.
- Just prior to cooking, preheat oven to 475°F.
- Remove lamb from marinade, season with salt and pepper, and place in your roasting pan.
- Place roasting pan on your oven's middle rack, and cook for 10 minutes at 475°F.
- Reduce heat to 400°F and continue cooking for another 40 minutes or until the roast reaches an internal temperature between 140°F - 150°F depending how you like it.
- Deglaze pan and make gravy.
- Remove roast from pan and place on platter. Cover with tin foil to keep warm.
- Tilt the pan to one side and spoon off the excess fat.
- Place the roasting pan over medium heat, add wine, and bring to a boil.
- Scrape the bottom of the pan with a wooden spoon to release the brown pieces stuck to it.
- Reduce the liquid by half and add any juices accumulated on the platter holding the roast.
- If so desired, add a tab of butter for a little more richness.
- Cut the lamb into 3/4 inch slices, plate with side dishes and serve with gravy on the side
- In the beginning, roasting was done on a turning spit over an open fire and the juices ran over the surface of the meat basting it continuously
- How to Roast :
- Nowadays most roasting takes place in the oven and offers a fast method of cooking tender portions of meat, poultry, and fish.
- You want to start with an oven that's preheated at a high temperature to seal the meat thus preventing a loss of juices while at the same time caramelizing the surface.
- After 10- 20 minutes, lower the temperature and continue roasting until done.
- Some meats will require basting to keep from drying out while some cuts of meat like pork are fatty enough and will require no basting.
- Sometimes it is necessary to bard (tie pieces of fat to the surface of) what you are cooking to help with basting.
- Birds should be cooked breast down to start and then finished on the other side to allow the juices and fat to flow into the breast meat.
- Make sure you have a roasting pan that is the correct size for what you are cooking.
- Too big.... and the food may burn, too small and your roast may stick to the sides of the pan. Too shallow... and your oven will be a mess, too deep.....your food will steam, not roast.
- And be sure to retain the wonderful, incredible pan juices by deglazing the roasting pan for gravies and sauces, an extra dividend to the roasting method.
- How to Deglaze at Home:
- Deglazing is a technique often used to create a base for making sauces. After you finish the sauté and remove the excess fat, you will notice small amounts of flavor rich browned food particles stuck to the saute pan.
- To loosen these bits, just add a small amount of liquid, (wine, stock, lemon juice for example) to the pan and start stirring.
- It is important you remove the pan from the heat when adding any liquids with alcohol so you don't end up with singed eyebrows.
- You can now use this mixture to create a wonderful sauce to accompany your meal.
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