Beyond Mint Jelly - Mediterranean Lamb Leg

I love lamb, though I don’t cook it nearly as often as I should. It can be a little gamey at times, which may be why I tend to save it for special occasions rather than weeknight dinners. Still, I always come back to it.

Traditionally, I serve lamb with some form of mint, whether it’s a homemade mint tapenade or, yes, even mint jelly. I know that’s old school, but some classics endure for a reason. The classic pairing of lamb and mint likely developed because spring lamb and fresh mint appeared at roughly the same time of year.

This time, however, I took things in a different direction. Clearly, I’m still operating on Italy time and in an Italian frame of mind after my recent travels. Instead of mint, I butterflied and rolled a half leg of lamb with lemon, garlic, rosemary, oregano and thyme, then roasted it until tender and juicy.

The lemon really brightened the richness of the lamb, while the herbs perfumed the entire kitchen. Sliced into pinwheels and served with roasted potatoes and a simple arugula salad, it felt like something that might appear on a table in Tuscany on a Sunday afternoon.

For anyone who thinks they don’t like lamb, this Mediterranean-inspired preparation might be worth a try. The fresh herbs and citrus tame some of the stronger flavors while allowing the character of the meat to shine through.

INGREDIENTS

2 – 2 1/2 pounds boneless leg of lamb, butterflied to about 2 inches thickness

1/3 cup olive oil

2 lemons, zested and juiced

8–10 cloves garlic, finely chopped or grated (I used a whole head)

4 sprigs fresh rosemary, finely chopped

1 tablespoon fresh oregano

optional: up to 2 teaspoons crushed red pepper flakes, as desired

kosher salt and ground black pepper, to season

METHOD

Lay the butterflied lamb flat on a cutting board. If some areas are much thicker than others, gently pound them to a more even thickness.

In a small bowl combine the garlic, lemon zest, rosemary, oregano , olive oil and a bit of salt & pepper.

Mix until it resembles a loose green paste.

Spread the mixture evenly across the lamb, leaving about an inch around the edges.

Squeeze the lemon juice over everything.

Roll the lamb tightly into a roast. Tie with kitchen twine every couple of inches.

Brush a bit of oil on the rolled roast and salt and pepper it pretty generously.

If time allows, refrigerate for 2 to 8 hours. Even an hour helps the lemon and herbs work their way into the meat.

Remove the lamb from the fridge about 45 minutes before you plan to cook it.

Heat oven to 425°F.

Place the lamb on a rack in a roasting pan and surround it underneath with slices of the spent lemons.

Roast for about 20 minutes.

Reduce heat to 350°F and continue roasting until the internal temperature reaches:

130°F for medium-rare

135°F for medium

Cook about 40 minutes more, testing the temp at 20 minutes.

Remove from the oven. Tent loosely with foil and rest for at least 15 minutes before slicing.

Patience is important here - the rest of this maintains its juices and I had to resist the urge to slice a snack piece right away.

Slice into thick rounds and serve with:

Roasted potatoes

Grilled asparagus

White beans with olive oil

A simple arugula salad

A spoonful of pan juices over the top doesn’t hurt, either.

This roast is elegant enough for company (though not too many people - it’s tiny) yet simple enough for a family Sunday dinner, especially depending on the chosen sides.

Pair it with a bold red wine and a loaf of crusty bread, if nothing else.

Tuscany really did inspire me, as Italy often does, so forgive me as I continue on this path for a little while.