Leg of Lamb from Wolf Gourmet

 

Leg of lamb is often the star of Passover or Easter celebrations. Why not make lamb more often? It’s the perfect Sunday dinner or entrée for entertaining. Leftovers are great for sandwiches, sliced thin with a slather of lemon or garlic aioli on challah bread. Or topping a salad, along with crumbled feta, Kalamata olives and a lemon vinaigrette.

A boneless cut is much easier to slice and serve. Some grocers carry boneless leg of lamb, or your butcher can remove the bone and tie it for you as well. Removing the bone allows for a more evenly shaped roast and avoids a situation where the leg is quite rare on the thick end and well done on the smaller end.

The unique, rich taste of lamb pairs well with simple combinations of seasoning. A rub of garlic, rosemary, salt and pepper is all you will need to achieve roast lamb perfection. Roast mode with convection is the best setting to achieve that perfectly caramelized, crackly brown crust.

Using the Wolf Gourmet countertop oven’s integrated temperature probe is the most accurate way to ensure you achieve the perfect internal temperature. The preferred doneness should be a moist and juicy rare or medium-rare. Insert the probe into thickest part for best results and set the probe to the desired temperature (we recommend 125˚F for rare, 135˚F for medium-rare). You won’t need to use a timer or open the oven to check the temperature – it will be shown on the oven’s LCD display, giving you constant feedback on the roast’s progress. When the temperature is reached, a chime will alert you to take out the lamb and allow it to rest before carving. Enjoy.

Rosemary Roasted Leg of Lamb
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Votes: 19
Rating: 3.42
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Rate this recipe!
Servings Prep Time
8 to 10 10 minutes
Cook Time
90 minutes
Servings Prep Time
8 to 10 10 minutes
Cook Time
90 minutes
Rosemary Roasted Leg of Lamb
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 19
Rating: 3.42
You:
Rate this recipe!
Servings Prep Time
8 to 10 10 minutes
Cook Time
90 minutes
Servings Prep Time
8 to 10 10 minutes
Cook Time
90 minutes
Ingredients
  • 1 5 - 6 pound boneless leg of lamb rolled and tied with butcher's twine
  • 2 tablespoons olive oil
  • 5 - 6 cloves garlic peeled, finely chopped
  • 2 tablespoons rosemary leaves chopped
  • 1 tablespoon kosher salt
  • black pepper freshly ground
Instructions
  • Bring lamb to room temperature. Position Wolf Gourmet oven rack to lowest level. Preheat oven to 375° F in ROAST with convection mode. Brush lamb with olive oil. Place lamb on rack inside baking pan. Combine garlic, rosemary and salt and rub over lamb. Insert temperature probe into lamb and set to 125° F for rare or 135° F for medium rare. Cook until internal temperature has been reached, about 1 hour 30 minutes. Remove lamb from oven. Tent with aluminum foil and allow to rest for at least 10 minutes before carving.

 

Learn more about the Wolf Gourmet countertop oven.

Wolf Gourmet Countertop Oven #PredictDelicious

Countertop Oven

 

1 comment on “The Perfect Leg of Lamb”

  1. Dennis Hals

    How do I disable the chime on the Wolf Countertop oven ?
    My dog can not handle to sound.

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