Lina's Roast Leg of LambClick to Play

Lina's Roast Leg of Lamb

Mary Ann Esposito

SERVES 10 TO 12

Lina makes this whole roasted leg of lamb often because her family loves the flavor of the tender meat as it virtually falls off the bone when being carved.

INGREDIENTS

One whole leg of lamb, 7 to 8 pounds
Salt
4 to 5 cloves garlic, peeled
3 sprigs rosemary
1/2 cup flat leaf Italian parsley
3 ounces butter, divided (3/4 stick)
Filippo Berio Extra-Virgin Olive Oil for rubbing

DIRECTIONS

Preheat the oven to 325F.

Make a number of deep slits into the thickest part of the meat. Spread the edges of the cut meat and sprinkle salt into each slit. This will add flavor as well as draw some of the fat out of the meat.

Put the garlic, rosemary needles, and parsley leaves into a mini-chopper and whirl to produce a minced paste. Or chop by hand on a cutting board. Insert a spoonful of the paste into the slits that have already been salted. Cut 2 tablespoons of the butter into pats and insert into the slits. Pinch the slits closed. Rub any remaining paste over the top of the roast.

Cut 2 tablespoons of the butter into pats and arrange in the bottom of a large roasting pan. Set the roast on top of the butter pats. Use the remaining butter to dot the top of the roast. Pour the olive oil over the roast. Cover with foil. Remove foil during final  30-45 minutes of cooking time.

Bake for 3 1/2 to 4 hours or until the internal temperature of the meat is at least 175F. Allow the roast to rest for a few minutes before carving. Skim the fat off of the pan juices, reheat the juices and serve with the meat.

item recipe is featured in Episode 1617 of Season 16.

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Comments

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  1. lucille's avatar

    lucille

    | Permalink
    In the video she put foil over the lamb, but does not say to do that in the recipe. How long do you leave it on for?
  2. liz smith's avatar

    liz smith

    | Permalink
    And don't forget the mint jelly
  3. Luci A. Prostano's avatar

    Luci A. Prostano

    | Permalink
    Maryann, you are my favorite Italian cook. Your recipes are old world, authentic and wholesome. You cook the way my Dad cooked when I was a little girl in New Haven, Connecticut. My Dad passed away when I was 10 yrs. old and you are the only one I have ever found that reminds me so much of his cooking! I am 63 now and I enjoy you and your cooking so very much. Thank you for just being you. Sincerely, Luci A. Prostano, Albuquerque,NM 87110
  4. carol garafolo's avatar

    carol garafolo

    | Permalink
    Maryann,

    I made a Leg of Lamb roast for Easter following your instructions. It was superb! Everyone loved it. This was the first time I made Lamb and I would definitely do it again.

    Thank you.

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