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

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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. 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. 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

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

      2. 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. 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. 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.