Divine Leg of Lamb

HomeriaStyle Blend No.10
 
Divine Leg of Lamb

BLEND No.10

My wildly versatile blends encourage you to get creative in the kitchen. I have developed a great collection of recipes demonstrating how many different ways you can create with each blend. Your only limitation is your imagination!


BLEND FLAVOR PROFILE
Black Pepper, Coriander, Leek, Onion, Sumac, Parsley, Oregano, Thyme, Rosemary, Lime, Sea Salt, Herbs & Spices

Serves 8 - 12

RECIPE INGREDIENTS

  1. 1pk  Steak Blend No.10
  2. ¾C   Olive oil, More if needed
  3. 1      Lamb Leg, Boneless about 5 lb
  4. 4T    Olive Oil, For cooking

KITCHEN ESSENTIALS

    Large Cast Iron Grill Pan
    Glass Jar (Preferably with Screw Lid)

TIPS

  • For even flavor in every bite mix entire package with oil
  • Use Blend No.10 for any meat, poultry, meaty fish or as herbed oil
  • Add extra salt and pepper to your taste if desired

PREP

  1. Mix entire package of Blend No.10 with oil in a mixing bowl, set aside
  2. Place lamb leg on a baking tray, prick it deep using a fork or a knife
  3. Pour some of the Blend mixture over it without touching the meat
  4. Rub the Blend mixture  into meat well with your hands on both sides
  5. Add more of Blend mixture if needed for stronger flavor, optional
  6. Cover lamb leg and refrigerate until ready to cook, preferably few hours
  7. Refrigerate excess Blend mixture, if any,  in a jar with lid closed for later use

COOK

  1. Preheat your oven to 500˚F
  2. Bring lamb leg to room temperature
  3. Oil cast iron pan, place leg onto the pan,
  4. Transfer pan to preheated oven, placing it onto the oven middle rack
  5. Broil  legfor 5 minutes  on each side or until lightly charred
  6. Lower oven to 350F, cover with foil loosely and roast for 45 minutes or until done¹
  7. Cookuntil 5F degree² below your desired internal temperature is reached³
  8. Transfer leg onto your cutting board, let it rest for few minutes
  9. Cut and serve with your choice of sides

 

NOTES

  1. Cooking time depends on thickness of the meat
  2. Take the meat out of the oven 5F below your desired internal temperature is reached as meat continues to cook while resting 
  3. 135˚F = Medium Rare       145˚F = Medium       150˚F = Medium Well