My only memory of eating lamb was of when I was about three years old. I spent a lot of time at my grandmother’s house, and we frequently would cook together. My Grandy Kyp taught me how to cook many things when I was small, one of them was her classic “Chicken Soup” recipe that we have already featured. I don’t have a clear memory of cooking lamb with her, but I do remember that we indeed cooked it, and that I ate it!
Bill and I wanted to create a recipe for roast leg of lamb to share with our followers, and with the help of my Grandy (for the recipe, and in the kitchen), we created a simple, delicious roast that brought back all the wonderful memories and flavors of cooking with her when I was small.
- 3-4 lb grass fed leg of lamb
- 1 fist of garlic
- 2 tablespoons of fresh thyme, chopped
- Salt and pepper to taste
- Preheat the oven to roast at 325.
- Rinse lamb under cold water, place in a broiler pan, and pat dry with a paper towel.
- Peel cloves of garlic and poke the lamb with a knife to place cloves of garlic into the meat (the more the merrier!).
- In a mortar and pestle, blend thyme, salt, and pepper.
- Rub thyme, salt, and pepper on the lamb.
- Roast at 325, 25 minutes per pound to yield a medium rare roast.
With this roast we served cauliflower rice, and roasted baby carrots. It was a delicious dinner that brought back wonderful memories, and more importantly created many wonderful new ones.