Juicy, Tender Leg of Lamb

RECIPES | NOVEMBER 2017

artSAVOR 10

Juicy, Tender Leg of Lamb

Leg of lamb is a cut of meat I seldom prepare because it can be difficult to cook so that it becomes tender. The sheath and membrane are the factors that can make this cut of meat tough. The trick is to butterfly the lamb, removing as much membrane as possible while leaving the good fat which helps keep the meat moist and tender. Using artSAVOR 10 and a fresh mint sauce as a marinade and my method in the recipe are my secrets to a tender and delicious leg of lamb.
artSAVOR 10 Ingredients

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Black Pepper, Coriander, Leek, Onion, Sumac, P2rsley, Oregano, Thyme, Rosemary, Lime, Sea Salt, Herbs & Spices

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Entree, Main, Beef
Serves 8 - 12

RECIPE INGREDIENTS

1pk     artSAVOR 10          
¾C      Olive oil, More if needed 
1C      Mint     
1C      Parsley
½C     Lemon Juice, Freshly squeezed
1T      Lemon Zest
¼C     Olive Oil
1t       Sea Salt
1t       Pepper, Freshly Ground
1t       Red Chili Pepper Flakes
1        Lamb Leg, Boneless  – About 5lb, Butterflied
          Membranes and excess fat removed
5T      Ghee or Butter, For cooking

KITCHEN ESSENTIALS

Roasting Pan
Glass Jar (Preferably with Screw Lid)

PREP

Mix the entire package of artSAVOR 10 with oil in a mixing bowl, set aside
Blend mint, parsley, lemon juice, zest, oil, salt, pepper and red pepper in a food processor
Place lamb leg on cutting board, pound meat with the back of the knife blade and then pound lightly with the sharp side making shallow cuts all over against the grain.

Pour some of the artSAVOR 10 mixture over the lamb
Rub the artSAVOR mixture into meat well with your hands on both sides
Add more of artSAVOR mixture if deeper flavor desired, optional
Pour some of the mint mixture all over the leg and rub well into the meat
Refrigerate covered with plastic wrap over night

Store unused artSAVOR mixture, preferably in an
airtight glass container in the refrigerator for future use.
Refrigerate remainder of mint mixture to use over the lamb when serve

COOK

Preheat your oven to 500˚F
Bring lamb leg to room temperature
Oil cast iron pan, place leg onto the pan,
Transfer pan to preheated oven, placing it onto the oven middle rack
Broil leg for 5 minutes on each side or until lightly charred
Lower oven to 350˚F and roast for 20 minutes or until done¹
Cook until 5˚F degree² below your desired internal temperature is reached³
Transfer leg onto your cutting board, let it rest for few minutes
Cut and serve with your choice of sides

NOTES

¹ Cooking time depends on the thickness of meat
² You would want to take the meat out of the oven 5F below your desired internal
   temperature is reached as meat continues to cook while resting
³ 135F=Medium Rare            145F= Medium            150F=Medium Well

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