Have you ever roasted a leg of lamb, popped a Christmas cracker, or even made roasties? (Are you wondering, in Gollum’s voice: “What are ‘roasties’ precious?”) If the answer is: Yes, to any of these questions, then this is the post for you!
I damn near lost my mind when my British boyfriend decided to leave me, the ex-vegan, a @#%@ing leg of lamb, and told me to cook it for our Christmas party last night. Are you kidding me?! I am not a lamb-eater, and I don’t know if I’m eating the hand of the puppeteer from Lamb Chop, or god-knows-what, and I certainly don’t know how to cook it! Needless to say, I texted him in a panic. (Don’t fret, Dear Reader, because I will tell you how to cook a 4.5 lb. boneless leg of lamb in this post.) I was kind of stuck with All British ingredients, and very little knowledge of how to cook them, despite my stint living there which has absolutely nothing to do with this in any way.
Now, the vegetables I could handle. (Okay, okay, Dear Reader, I’m becoming that Asshole Blogger that I hate so much when I’m trying to Google a recipe, and they bore me to death with the details.)
The roasties, however made me a bit scared. There’s a trick to them. (Look at me being a tricksy blogger.)
Which, luckily, I learned. (So tricksy.)
Here’s a shot of it: The Beast that had me running scared. (F- it. I said I’d teach you lamb, you endure my photos of said lamb.)
And,of course, we did some store-bought British stuff. (Can Walker’s just sponsor me already?)
Leg of Lamb (Assuming Yours is ~5 Lbs.)
- Remove the bone. Don’t ask why. My boyfriend did, so I don’t know?
- Rub it with olive oil (I’m not Ina, I’m not saying use ‘good’ olive oil)
- Stab it a bunch and put garlic cloves in the holes (more than 6)
- Cover it in rosemary (In the words of Annie Ray: MORE!)
- Add some water to the bottom, not a lot, like a splash you’d do in a glass of vodka.
The oven will be set for 375, and you’ll want to watch this. It may take 3 hours, just keep track of the internal temp on a meat thermometer (I totally didn’t). It should be 140-160, but my boyfriend came home to a happy 180, and it was still okay. Again, it takes about 3 hours or so, so don’t start this thing at the last minute.
Oh, the roasties (super delicious British delicacy that is not the same as roasted potatoes):
I shoved them in the oven when I figured the lamb had about an hour to go. (I did those roasted vegetables earlier, because I figured people wouldn’t notice the temperature as much – in case you’re wondering, about 30-45 minutes with balsamic and olive oil.)
- Par-boil some peeled Russet potatoes
- Shake them vigorously in a bowl (or strainer) – it’s necessary because it gives them a floury exterior: IMPORTANT
- Drizzle, LOL JK, DOUSE! them with oil of choosing
- Bake for about an hour
I hope you enjoyed the recipes, and I hope you have a great year full of empathy, and forgiveness. Why do I mention that? Why not??