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In need of advice on the preparation of a leg of lamb.

t
theory17 Dec 4, 2012 08:36 PM

Hey there everyone. I'm entertaining a few friends and will be preparing a leg of lamb. I had initially decided on braising the lamb in my dutch oven (with a Syrah wine and plenty of herbs and garlic). A few friends mentioned how they loved the outer bark texture of lamb when it had been dry roasted. This prompted a change on my part to appease my guests. However, as I love the taste of lamb braised or marinated in wine, I was wondering if I could do this:

I was hoping to marinate the leg of lamb in the wine with garlic cloves, fresh rosemary and thyme twigs. After its bath, I was going to apply a dry rub consisting of salt, pepper, lemon/orange zest, and herbes de provence before roasting it over a bed of mirepoix. Then using the pan drippings, the mirepoix, and the leftover wine (with some chicken stock) to make a pan sauce for the roast. I've never heard of anyone both marinating and using a dry rub, so I'm wondering if this would work at all. The only reason I think it can is because the marinade doesn't consist of any salt or a brine, so it won't be overly salty, the salt comes from the dry rub instead.

Any help would be awesome. :)

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  1. Cherylptw RE: theory17 Dec 4, 2012 08:53 PM

    Yes, it is possible...I also like the outside of the roasted meat but I also like a sauce to drizzle over the top and I make a sauce from wine & stock with herbs

    1. b
      Brandon Nelson RE: theory17 Dec 4, 2012 11:42 PM

      I read "herbs de provence' and my brain sees a little jar of dried herbs. You already have thyme and rosemary in your recipe. Both of these are so nice with lamb. My only recomendation is that you leave the dried herbs out of the mix. A leg of lamb deserves fresh herbs. That and I might save the wine to deglaze your roasting pan and use some olive oil as your wet medium.

      The next time you braise lamb try some neck slices. You will thank me.

      1 Reply
      1. re: Brandon Nelson
        t
        theory17 RE: Brandon Nelson Dec 5, 2012 12:49 AM

        You're awesome, thanks for the tips! I'll definitely look into the neck slices.

      2. s
        smtucker RE: theory17 Dec 5, 2012 05:43 AM

        I just used this recipe as the basis for a roasted leg of lamb, and it was really good. I found the flavors more complex than my mother's standard slits of garlic with some herbs. Just a few more data points to consider.

        http://www.foodnetwork.com/recipes/em...

        1. h
          Harters RE: theory17 Dec 5, 2012 06:13 AM

          Sounds good to me - although I doubt whether I would do both the marinade and the rub. Lamb is such a delicate sweet meat that I think I'd find using both to be overpowering its flavour a bit.

          1. t
            treb RE: theory17 Dec 5, 2012 06:42 AM

            Should work out well, just make sure to completely dry the leg before seasoning it. I've roasted it in a similar way and also grilled a leg, both were very tasty and juicy. Also, if you have a probe thermometer that would help.

            1. p
              Puffin3 RE: theory17 Dec 5, 2012 07:09 AM

              I marinade in red wine over night. Before going into the fridge I make some knife stabs about two inches deep spacing them a few inches apart over the whole leg. Into those stab holes I push whole cloves of garlic and in some others I push in sprigs of fresh rosemary and thyme. Next day when the leg has reached room temp I rub a bit of Kosher salt all over.........no oil b/c I want a crispy skin. Then I brown the leg all over over med high heat until golden brown then into a 200F oven until I get the internal temp I want then remove the leg from the oven accounting for the 'carry over'' temp increase then tent for at least half an hour then carve. Those little gems of garlics and herbs add a lot of flavor. Of course the marinade is used to make the sauce.

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