Good Eggs Meal Kits

Herb Roasted Leg of Lamb Kit

42.99

4 servings

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Product Details

Active time: 20 min, Total time: 120 min, 4 servings

A stunning centerpiece for your holiday meal, roasted boneless leg of lamb is an easy recipe that will impress your guests. With just 15 minutes of prep, fresh herbs and aromatics; this crowd-pleasing recipe relies on a simple technique: seasoning both the inside and the outside of the roast. And that means a succulent, deeply flavorful roast every single time. Chef’s tip – the lamb can be marinated and tied with butcher twine the night before for cooking-day ease. Before slicing, be sure to allow plenty of time for the roast to rest, so the meat stays moist and tender.

Your lamb will arrive frozen to ensure freshness. To defrost, place the lamb in the refrigerator overnight. For a quicker defrosted, fully submerge packaged lamb in cold water for 1.5 hours.

What You Get

Boneless Leg of Lamb (2 lbs)

Fresh Oregano

Fresh Rosemary

Lemon

Garlic

What You'll Need

Kosher salt & freshly ground pepper

¼ Cup Olive Oil, or cooking oil of your choice

Butcher twine

Cooking or meat thermometer

Step 1

Prepare the marinade for the lamb. Finely chop 2 heaping tablespoons of oregano and 2 tablespoons of rosemary. Use a zester or fine grater and grate the zest of 1 lemon. Peel 5 garlic cloves and finely mince or press with a garlic press. Mix ¼ cup of olive oil with the herbs, lemon zest, minced garlic and 2 teaspoons of salt.

Step 2

Remove the string from the lamb and spread out on a cutting board. Rub all of the marinade evenly on all sides of the meat. Wrap the meat back into a tight roll and tie with butcher twine. Place on a roasting rock in a roasting pan with the fat side up. Sprinkle the top with 1 additional teaspoon of salt and fresh cracked pepper. If roasting the following day, cover and place in the fridge overnight.

Step 3

Preheat the oven to 425°F. If lamb was marinated the night before, let the meat come to room temperature for 30 minutes. Once the oven comes to temperature, roast the lamb for 15 mins to create a crispy crust. Then reduce the temperature to 350°F and continue cooking until the internal temperature reaches 130°F for medium-rare. This typically takes 45 mins to an hour. After the first 40 minutes check the center of the meat with your thermometer to gauge how much time is remaining. Make sure the tip of the thermometer is inserted into the center of the roast.

Step 4

Remove the lamb roast from the oven and allow the lamb to rest for a minimum of 20-30 minutes. Do not cover with foil. During this time the roast will increase in temperature to around 140°F. Letting the lamb rest will allow the juices to redistribute throughout the meat. If you slice it immediately, the juices will flow out onto your cutting board instead of staying in the roast.

Step 5

Snip the twine with kitchen shears; remove and discard. Slice the roast thinly and arrange on a platter to serve.