LEG OF LAMB

Prep Time: 3 Hours
Yields: 8–10 Servings

Comment:
Lamb was eaten most often by the English who settled in the Felicianas north of St. Francisville, La. This meat, normally prepared in the spring, has become an Easter tradition throughout Cajun country. A young spring lamb is the perfect size for this dish.

Ingredients:
1 (8-pound) leg of lamb, bone-in or boneless
½ cup olive oil
⅓ cup lemon juice
salt and black pepper to taste
½ cup minced garlic
2 tbsps rubbed sage
Creole seasoning to taste
2 tbsps chopped rosemary
2 tbsps fresh thyme
8–10 sprigs fresh rosemary
4 fresh bay leaves
½ cup dry red wine

Method:
Have your butcher trim almost all fat from leg. Preheat oven to 350°F. Place lamb in a large baking pan and rub with olive oil and lemon juice. Using a paring knife, make 8–10 (1-inch) slits on top of lamb. Stuff generously with salt, pepper, ¼ cup garlic and sage. Season outside of roast with salt, pepper, Creole seasoning, chopped rosemary, thyme and remaining garlic. Insert sprigs of rosemary into each of the seasoned slits, then place 4 bay leaves in bottom of roasting pan. Place lamb in pan and roast 11–13 minutes per pound or until internal temperature reaches 150°F for medium. Remove lamb from pan and allow to rest 30 minutes prior to slicing. Place baking pan on stove top over medium heat. Remove fat from pan, but retain drippings. Deglaze with red wine, scraping all particles from bottom of pan. Reduce liquid by half. Strain sauce through a fine sieve and serve alongside lamb.