Friday, April 22, 2011

Herbed Leg of Lamb

I made two meat entrées for our recent formal dinner: a boneless chicken breast dish with a mushroom sauterne sauce, and boneless leg of lamb. The one that seemed to go over the best was the lamb. I actually made three boneless legs of lamb for the meal, and each was cooked in an oven cooking bag. The recipe is below. It’s actually a recipe that I "tweaked" from inside a Reynolds Oven Bag package. I don’t make a lot of lamb…it’s not exactly my family’s favorite…but this one usually goes over pretty well when I serve it.

Roast Leg of Lamb in Cooking Bag

1 large oven cooking bag
1 T. flour
1 4 to 5 lb. boneless leg of lamb
1 T. vegetable oil
4 cloves garlic, minced
3 tsp. thyme leaves
2 tsp. marjorem leaves
1 tsp. salt
1 tsp. black peper
2 tsp. herbs de provence

Preheat oven to 325 degrees. Shake flour in oven bag. Place in roasting pan. Trim fat from lamb, leaving thin layer. Brush both sides of lamb with oil. For meat rub, combine garlic, thyme, marjoram, salt and pepper. Rub lamb with herb and spice mixture. Place lamb in bag. Close bag with nylon tie; cut six ½ inch slits in top. Insert meat thermometer through slit in bag into thickest part of lamb. Bake until thermometer reads 140 degrees F for rare, 150 degrees F for medium, 1 ½ to 2 hours. Let lamb sit in bag for 15 minutes until slicing.

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