Lamb is a traditional dish in Italy, as well as Greece and other Mediterranean countries. Italians usually eat lamb on Easter, as it’s a religious symbol. Last month, we entertained family from Canada, and instead of making the usual beef tenderloin, I decided to roast a leg of lamb. It cooked in an oven bag, which made it extremely succulent and juicy.
(Serves about 10)
1 nine pound bone-in leg of lamb, trimmed and wrapped in butchers twine
About 2 TBSP of dried oregano
About 2 TBSP of chopped fresh rosemary
4 cloves of garlic, chopped
1 TBSP garlic powder
Salt and pepper
Preheat oven to 350 degrees. Rinse the lamb under cold water. Place in a roasting pan (with the fatty side up) and pat dry with paper towels. Rub the lamb generously on both sides with olive oil. Season the lamb with the salt, pepper, herbs and garlic. Be sure that both sides are coated. You can do this ahead of time and let the lamb sit covered in the refrigerator.
Place the lamb in a turkey size Reynolds® oven bag, which fits meat that is 8 – 24 pounds. If you’re making a smaller lamb, use a smaller oven bag, too. They come in a couple of different sizes. Be sure to follow the instructions on the box. It will require you to add a small amount of flour to the bag.
Once the bag is tied up well, place the lamb back in the roasting pan and cook according to the directions on the oven bag box. My 9 pound lamb took about 2 ½ hours to be medium-well.
Allow the lamb to sit for about 10 minutes before you slice it. Be careful not to spill the juices from the bag, as this makes for a delicious gravy for your sliced lamb. Garnish the serving platter with sprigs of fresh rosemary.