Recipe: Rosemary & Herb Crusted Leg of Lamb
Durant Vineyards is excited to share a dish that screams of the fall season and will impress your dinner guests. Pair this with a Dundee Hills Pinot Noir for a comforting and indulgent meal you’ll be sure to remember! Recipe serves 8 as a main.
Prep time: 25 minutes
Cook time: 2 hours
- ¼ cup Durant Olive Mill Rosemary Fused Olive Oil
- 2 heads garlic, cloves separated but not peeled
- 3 garlic cloves, minced
- 1 tbsp minced fresh rosemary, plus 3 sprigs
- 1 tbsp Durant Kitchen Olive Oil Dipping Spice Blend
- 5 lbs boneless leg of lamb
- Kosher or natural sea salt
- Freshly ground pepper
- 1 large sweet onion, cut into 1/2-inch-thick wedges
- 3 lbs baby red or mixed baby potatoes, washed and halved lengthwise
- 2 large carrots, sliced on the diagonal 1/2 inch thick
- 2 large celery ribs, cut on the diagonal 1/2 inch thick
Preheat the oven to 400°. In a small bowl, combine the 1/4 cup of Durant Olive Mill Rosemary Fused Olive Oil with the minced garlic, rosemary, and Durant Dipping Spice Blend.
Score the fatty top side of the lamb about 1/4 inch deep. Season the lamb all over with salt and pepper. On a large rimmed baking sheet, toss the whole garlic cloves, potatoes, onion, carrots, and celery with a generous drizzle of Durant Olive Mill Rosemary Fused Olive Oil. Arrange the vegetables in an even layer and season with salt and pepper. Scatter the rosemary sprigs over the vegetables and set the leg of lamb on top, fatty side up. Spread half of the garlic-and-herb rub all over the lamb, making sure to rub it into the score marks. Roast the leg of lamb for 20 minutes.
Spread the remaining rub over the lamb and add 1/4 cup of water to the baking sheet. Roast the lamb for about 1 hour and 20 minutes longer, rotating the baking sheet a few times, until an instant-read thermometer inserted in the thickest part of the meat registers 145° for medium. Add a few more tablespoons of water to the baking sheet at any point if the vegetables start to get quite dark.
Transfer the lamb to a carving board and let it rest for 20 minutes. Discard the rosemary sprigs. Carve the leg of lamb into 1/2-inch-thick slices and serve with the roasted vegetables and fresh rosemary sprigs.