On Lamb: An Allen Brothers Specialty

Our Classic Boneless Leg of Lamb Roast

One of the things we look forward to most about Easter Sunday is a huge, meaty leg of lamb cooking in the oven. Does anything say family feast better, especially on holidays? We think that nothing brings people together more than a juicy, flavorful lamb brought to the table accompanied by roasted potatoes, root vegetables and perhaps a legume or two. At Allen Brothers we take lamb very seriously and offer our GREAT STEAKHOUSE LAMB in a wide variety of choices, from tender rib and loin chops, to fanciful roasts like our Stuffed Lamb Crown Roast that will win the hearts, minds and palates of family and friends alike.

We search the globe for the highest-quality lamb available, proudly offering the finest selection of exceptional domestic and Australian lamb anywhere. Raised in limited quantities, our milder domestic lamb comes at a premium, while our Australian lamb offers tremendous value. Both are of exceptional quality and offer distinctive yet different flavor profiles and aromatic qualities, along with incomparable tenderness. If you want juicy, great tasting lamb, look no further than Allen Brothers.

We guarantee our leg of lamb roast will be the best you’ve ever tasted, provided you cook it simply yet properly. And though many recipes abound, we like Ina Garten’s 4-Hour Lamb particularly, and offer it to you here. Enjoy!

Ingredients:

1 (6 to 7-pound) leg of lamb

Good olive oil

1 tablespoon kosher salt

2 teaspoons freshly ground black pepper

1 (750-ml) bottle dry white wine

2 heads of garlic, broken apart but not peeled

15 large sprigs fresh rosemary

15 large sprigs fresh thyme

6 bay leaves

Directions:

Preheat the oven to 300 degrees F.

Rub the lamb all over with olive oil and season all over with salt and pepper. Heat a very large Dutch oven over medium-high heat until its hot. Add the lamb and sear on all sides for about 12 minutes until browned all over. Remove the lamb to a plate.

Add the wine and 2 cups of water to the pan and cook for a minute or two, scraping up all the brown bits in the bottom. Add the garlic, rosemary, thyme, and bay leaves and the lamb on top. Place the lid on the pot and bake in the oven for 4 hours, basting occasionally. (If you don’t have a lid, you can cover it tightly with 2 layers of aluminum foil.)

After 4 hours, the lamb should be incredibly tender and falling off the bone. Remove the lamb to a plate, cover it tightly with foil and allow it to rest. Strain the sauce into a saucepan and bring to a boil. Lower the heat and simmer for 10 minutes to reduce. The lamb will be too tender to slice; serve it warm with spoons and the sauce.

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