Roast Leg of Lamb with Tangerine and Thyme
What’s are the tricks that makes this lamb so unbelievably good?
1. It’s cooked on the bone- which means more flavor and more juiciness. And the bone “magically disappears” which makes it so easy to slice.
2. And we make sure we eat the lamb without the fat, but we use the fat while roasting to make sure our lamb stays extra juicy.
Let me explain: You will ask your butcher for a bone-in leg of lamb. You will also ask him to cut out the the bone from the meat and to take off the layer of fat, but then ask him to stick the bone back inside, lay the fat back on top, and give the whole thing to you. You will then use kitchen twine- which you will ask the butcher for- to easily hold the meat around the bone. When it’s done cooking, you cut the twine, take off the fat, remove the bone, and slice away- easy as pie. (There are a couple steps in between, but you get the point.)
What do these tricks provide for the lamb and why?
Extra flavor: Because the bone has been cut out you and the fat as well, you can flavor the lamb with our zesty herb mixture inside and out. At the end, when you’re slicing, each piece will be fully circled by the yummy flavored stuff.
Extra tender: We are rubbing the lamb with our zesty herbs a day before we cook it. The salt in the rub helps to add great flavor and tenderness to the lamb. Though cooks debate endlessly whether pre-salting meats adds or detracts from juiciness and flavor, most agree that pre-salting lamb adds extra yumminess. I’ve had good results and I’m happy to know others have had similar experiences.
See, even these people agree:
Getting the fat without the fat: Fat is essential to helping insulate meat as it roasts, holding in juices and adding to flavor. A layer of fat on our lamb leg would prevent it from drying out. However, the problem with cooking a leg of lamb with the fat on is not super healthy and most people don’t like to be served a fatty piece of meat. Plus, the fat is covering surface of meat that our yummy herb rub can’t reach.
SOOO, you will ask your butcher to cut off the fat (or you can easily do this yourself), but you will keep the fat. We will cover the lamb with the rub, reaching the area that would have been underneath the fat. Then, we will lay the fat on top and roast the lamb so the fat can insulate the meat and add its prized flavor. We then discard it before serving.
See? This lamb is well-though out work of genius. I hope you will attempt it. The instructions are long, but only because I want to hold your hand the whole way through. You can do it! And tell me how it comes out!