Roast Leg of Lamb
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
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.