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Rosemary-Thyme Roasted Leg of Lamb

MEAT and POULTRY

Lamb-Motor-Supply-by-Forrest-Clonts

 

In Columbia, (aka Soda City) SC Motor Supply bistro has been a favorite go-to for years. Chef Wes Fulmer creates delightful dishes and is an absolute wonder with meat. If you’re in the Capital City area, head for The Vista, downtown’s eclectic good-time neighborhood. Vegetarian friends will always find a sumptuous dish as well. For a crowd over the holidays or any time, consider his roasted leg of lamb, with cranberry lamb jus. www.motorsupplycobistro.com

YIELD

Varies, Approximately ½ lb. per serving.

INGREDIENTS
Roasted Leg of Lamb
1 tied, boned leg of lamb (found at most neighborhood butcher shops or grocery stores; ours is a St. Croix heritage breed lamb from Doko Farm in Blythewood, SC)
1 bunch fresh thyme, finely chopped
1 sprig fresh rosemary, finely chopped

Cranberry Lamb Jus
1 cup fresh cranberries (frozen, thawed is fine)
Olive oil
Salt/pepper to taste
2 cups red wine
1 Tablespoon butter

 

Roasted Leg of Lamb
PREPARATION & METHOD

Preheat oven to 275 degrees.

Rub the leg with olive oil and apply salt, pepper and half of the chopped herbs.

In a large sauté pan on high heat, sear the lamb on all sides to golden-brown, being careful not to burn.

Rub once more with olive oil and transfer to a roasting pan with a rack.

Roast in the oven at 275 degrees for about 45 minutes to 1 hour until internal temperature reaches 135 degrees.

Take out of oven and out of roasting pan to let rest for 30 minutes.

Cranberry Lamb Jus
PREPARATION & METHOD

Add cranberries to the drippings in the roasting pan and put back in oven for about 20 minutes.

Deglaze drippings with red wine and sherry vinegar, scraping the fond (those little juicy bits) on the bottom of pan.

Reduce to thicken and finish with butter.


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