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.
Learn more about the Wolf Gourmet countertop oven.
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