Roasted Nova Scotia Lamb Leg with Garlic, Lemon & Olive Oil
In this recipe Chef Mark Gray showcases the roasted Nova Scotia lamb leg with a classic preparation. The combination of garlic, fresh herbs and lemon making this recipe one that that you will continue to come back to again and again. This recipe also translates well to outdoor grilling on the BBQ. Serve with roasted potatoes, or the swiss chard and pine nut recipe found below.
Brooklyn Warehouse’s co-owner, George Christakos suggests pairing this dish with a hearty local red wine, such as Planter’s Ridge Quintessence Red.
|1 5-lb (2.25kg)||Nova Scotia lamb leg (bone in)|
|5||cloves garlic, split in half|
|5 tbsp (75 ml)||fresh thyme, chopped|
|5 tbsp (75 ml)||fresh rosemary, chopped|
|1/2 cup (125 ml)||olive oil|
|2||lemons, zest and juice|
|sea salt to taste|
|black pepper to taste|
- Make 10 1-inch incisions down the lamb leg and insert the half garlic cloves in each.
- Coat the leg in olive oil and season generously with salt and pepper.
- Sprinkle chopped thyme and rosemary over the leg.
- Allow to sit for 1 hour until it reaches room temperature.
- Preheat oven to 325°F (160°C).
- Roast lamb in oven for 45 minutes, then turn over and continue to roast for 30 more minutes or until it reaches an internal temperature of 135°F (60°C).
- Remove from oven and let rest for 1 hour on a roasting rack.
- Slice lamb vertically, against grain, until you reach the bone. Turn the leg and repeat.
- Sprinkle lemon zest over lamb.
- Strain the jus from the roasting pan into a small pot. Add half the lemon juice and warm. Taste and adjust seasoning as desired.
- Pour sauce over lamb and finish with sea salt. Serve with herbed white beans (pictured), oven roasted potatoes, or creamed potatoes.
Lamb’s Super Sidekick: Swiss Chard and Pine Nuts
Remove leaves from one bunch of Swiss chard. Place leaves on top of each other and roll. Slice leaves in 1/2-inch thick ribbons. Take the stalks and slice very thin on a bias. Sauté the Swiss chard stalks in 1 tbsp butter until tender, then add the leaves and sauté until wilted. Fold in 1/2 cup toasted pine nuts and season with salt and pepper.
Recipe Provided by: Chef Mark Gray, Brooklyn Warehouse