Leg of Welsh Lamb
Prep time
15
minutesCooking time
2
hoursTotal time
2
hours15
minutesIngredients
1 Bone in Welsh Leg of Lamb
1/8 cup cider vinegar
8 cloves garlic minced
3 TBLS chopped fresh rosemary leaves
1 TBLS smoked sea salt
2 teaspoons crushed black pepper
2 bay leaves
- For the Sauce
1 lb butter (unsalted)
1 TBLS fresh rosemary leaves chopped fine
1 cup fresh leeks (chopped fine and rinsed under cold water)
1/8 cup cider vinegar
Directions
- With your hands, rub the vinegar all over the lamb. Season the meat with the salt and pepper from top to bottom.
- Pat the garlic and the rosemary over the entire top surface of the lamb.
- Place into a roasting pan. Place in a preheated oven at 400 degrees and roast for 30 minutes.
- Reduce oven to 350 and cook for another hour or the internal temperature reads 145 degrees.
- Remove lamb from pan (but do not remove drippings, save these for the next step) and allow to rest at room temp for about 20 minutes before carving.
- To serve: carve lamb into thin slices, serve on a platter. Pour leek butter over sliced lamb.
- Instructions for butter
- In the roasting pan with the pan drippings, melt 1 tablespoon of butter over high heat.
- Once the butter melts, add the leeks and rosemary. Saute for 2 minutes or until leeks are soft.
- Add the cider vinegar and cook for another minute or so or until most of the vinegar has evaporated away.
- Reduce heat down to medium and slowly add butter a tablespoon at a time whisking the entire time.
