Going to try a leg of lamb this way Sunday.
Leg of Lamb Wrapped in Leeks
One 6-8 lb bone in American leg of lamb
10-15 leeks, chop off tops
1 cup olive oil
1/2 cup of roasted garlic, chopped
1/2 cup kosher salt
1/2 cup coarse pepper
¼ cup fresh, chopped oregano
¼ cup fresh, chopped thyme
1 cup red wine
Leg of American Lamb Wrapped in Leeks:
Pre-heat over to 250 degrees.
Combine the garlic, salt, pepper, oregano, thyme and olive oil and make into a paste using a mortar & pestle. Rub the whole leg of lamb with the paste.
Blanch the leeks in boiling water for 2-3 minutes. Wrap the leg of lamb in the leek tops, using olive oil to help the leeks adhere to the meat.
Set the lamb on a baking dish. Add the red wine to the pan and put lamb into oven. Cook until the internal temperature of the meat is 135-140 degrees for medium rare – approximately two and half hours.
Remove from the oven and let sit for 10 minutes before carving. The internal temperature will rise another 5-10 degrees. Shave the lamb and serve.
Now one we made up that I really like is butterfly the leg,
then stuff with dry bread crubs, some onion and garlic, and chopped up dried apricots. Tie the leg with twine(not baling twine ) poke a few holes in the outside and push a few slivers of garlic clove into the slits. Roast and then the last half hour glaze with apricot jam.