Roasted Young Spring Leg Of Lamb Spanish Style Recipe

ingredients

9 pounds whole leg of lamb, skinned and peeled, shank bone removed
1 tablespoon kosher salt
1 tablespoon coarsely ground black pepper
1 tablespoon hot Spanish paprika
4 cloves garlic, finely chopped
1/4 cup chopped parsley
2 tablespoons dry thyme leaves
2 tablespoons dry oregano leaves
1/2 cup Spanish olive oil
4 large red onions, peeled and quartered
8 large carrots, peeled and cut into large chunks

directions

Preheat oven to 375 degrees F.

Clean lamb of any excess fat around the thick and meaty portion of the leg.

In a bowl, combine salt, pepper, paprika, garlic, parsley, thyme, oregano and oil. Rub the lamb thoroughly with salt mixture.

Place cut vegetables in a large turkey roaster. Rest the lamb on top of vegetables. Place the leg of lamb in the oven and roast until internal temperature, at thickest portion of lamb, registers 135 degrees F on a meat thermometer, about 1 to 1 1/4 hours.

Remove lamb from oven and allow to rest for 10 to 15 minutes before slicing and serving. Discard vegetables.

nutrition data

Nutritional data has not been calculated yet.