Leg of American Lamb Wrapped in Leeks

March 10, 2016

Recipe from Chef Tim Love, Lonesome Dove Bistro (Fort Worth, Texas). This Leg of American Lamb Wrapped in Leeks recipe is a creative meal perfect for gatherings.

Prep: 20 mins
Cook: 2 hrs 30 mins
Yields: 8 servings

Ingredients

1 American Lamb leg, bone-in, about 6 to 8 pounds

1/2 cup roasted garlic, chopped

1/2 cup kosher salt

1/2 cup coarse pepper

1/4 cup fresh chopped oregano

1/4 cup fresh chopped thyme

1 cup olive oil

10 to 15 leeks, tops removed

1 cup red wine

Directions

1Using a mortar and pestle, combine the garlic, salt, pepper, oregano, thyme and olive oil into a paste. Rub the whole leg of lamb with the paste.

2Blanch the leeks in boiling water for 2 to 3 minutes. Wrap the leg of lamb in the leek tops, using olive oil to help the leeks adhere to the meat.

3Set the lamb on a baking dish; add red wine. Cook at 250°F until the internal temperature of the meat reaches 135°F to 140°F for medium-rare, approximately 2-1/2 hours.

4Remove from oven; let rest for 10 minutes before carving. The internal temperature will rise another 5 to 10 degrees. Shave the lamb; serve.

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