|Roasted lamb, kale salad, and brussel sprouts|
I love the way a convection oven roasts meat but I have to admit, it intimidates me. I am always checking and double checking my math when I convert times and temperatures for a convection oven. I have now resigned myself to trial and error (with a good meat thermometer). Sometimes the sides aren't ready and the roast is. My family has eaten dinner in stages-- I think they are ok with that. Actually they would prefer to have dinner in stages if they could have dessert first.
|The rub for the lamb|
When I buy a leg of lamb- I cut it in half (my family can't eat a whole leg)- I cook one half and freeze the other half for later.
The lamb rub depends on what I have. I love garlic and fresh herbs so it usually revolves around herbs from the garden and garlic. Tonight-- I have fresh rosemary, thyme, and parsley-- so here it goes.
|The food processor is an easy way to make the rub|
5 Cloves of Garlic, Minced
1 Tsp Thyme, Chopped Fine
1 Tbsp Rosemary, Chopped Fine
2 Tsp Parsley, Chopped Fine
1 Tsp Kosher Salt
3/4 Tsp Freshly Ground Pepper
1 Tbsp Olive Oil
|The leg of lamb is ready to go in the oven|
The lamb should come to room temperature before placing it in the oven-- about an 1 hour or more depending on the size. Once the lamb has come to room temperature- slather it with the rub and place in your convection oven at 300F/149C/Gas Mark 2. My best guess is 12-15 minutes per pound for medium rare/rare plus (which is how we eat lamb, steak, ect...). So we set our thermometer for 130F/54C.
After you take the lamb out of the oven, it should rest, and it will cook at least an additional 5 degrees. It is important to let it rest because the juices will redistribute and your leg of lamb will be juicier. We let leg of lamb rest for 10-15 minutes.
|The finished leg of lamb|
The bottom line: Will I make it again? Yes. It is so easy to make and is such an amazing dish.