Here’s my 5^th leg of lamb recipe for this year’s Catholic and Protestant Easter (in 7 days), Orthodox Easter (in 14 days), Jewish Passover (which begins in 4 days) and Muslim Ramadan (which began 10 days ago and will last another 19 days), because even when I erroneously think that my last recipe and method can be set in stone, it evolves, like all recipes and things should; and “fyi”, you’ll need this “head start” !

I’ve made lamb that is roasted in a bed of hay (see recipe here), 2 versions that are smothered and cooked in a sealed package whether more herby (see recipe here) or honey-glazed (see recipe here) as well as braised in resinated white wine (see recipe here).

This year it will be dry-basted or dry-rubbed, which is quite similar to the method used for my last roasted chicken thighs recipe (see recipe here) and that I found to be extremely tender and juicy, because whatever you do, it’s always delicious.

If you’re smart and organized, you’ll plan ahead 2 days before, because this recipe requires only 45-60 minutes of active time to prep everything (meat and vegetables) but between 36 and 42 hours of passive or resting and cooking time, for the 6-12 hours of pre-marinating the meat with lemon juice, in order to prepare the outer meat layer and then the 18-24 hours of dry-basting for the overall flavors and aromas to permeate the meat and of course some quick broiling at the beginning, followed by 6 hours of low-temperature cooking and lastly, the finishing broiling touches again !

Like the title of this recipe indicates, it’s broiled, steamed and roasted for an exceptionally tender and tasty result with the meat that literally falls off the bone and the vegetables that hold their shapes but melt in your mouth.

You’ll need a large roasting pan, a large rack that fits inside the roasting pan as well as 1 or 2 higher and smaller roasting racks or metal trivets (like I often use), to create 3 different levels in the roasting pan, so you have the steaming/braising broth on the bottom, the vegetables slightly above that level and the leg of lamb, poised higher than the vegetables, and of course a tight-fitting lid to keep it all sealed.

The rest is patience and time to let the magic of marinating and dry-basting and slow-cooking happen !

Happy Holidays to ALL … :)

dry-basted & broiled & steamed & roasted leg of lamb

02.04.2023

6 servings x 455 grams each (1250 grams meat + 1500 grams vegetables)

ingredients

meat :

2,25 kg leg of lamb
90 ml (6 tbsp) lemon juice (from 2 lemons)

dry-baste/rub mixture (50 grams or 7 tbsp):

30 grams (2 tbsp) fine sea salt
3 grams (½ tbsp) dried lemon zest (from 9 grams or 1 ½ tbsp fresh zest)
2,5 grams (½ tbsp) garlic powder
2,5 grams (½ tbsp) onion powder
2,5 grams (½ tbsp) dried rosemary, ground into a powder
4 grams (2 tbsp) dried oregano, ground into a powder
2 grams (½ tsp) mixed peppercorns, freshly ground
optional : 3 grams (½ tbsp) vegetable bouillon powder
15 ml (1 tbsp) olive oil (kept separate from the dry-baste/dry-rub mixture)

braising/steaming broth :

250 ml (1 cup) homemade meat stock (preferably lamb or veal), heated
optional : 125 ml (½ cup) beer or use more meat stock or water
30 grams (3 tbsp) shallot, finely diced
20 grams (2 tbsp) carrot, finely diced
10 grams (1 tbsp) celery, finely diced
15 grams (2 cloves) garlic, crushed
2 grams (4 whole) bay leaves
2 grams (2 branches) dried oregano branches (or ½ tbsp dried leaves)
60 grams (4 thick) lemon slices

vegetables :

1 kg (45 whole) baby potatoes (washed & unpeeled)
375 grams (3 large) white/yellow carrots (weight after peeling & slicing)
250 grams (12 whole) shallots (weight after peeling & ends sliced off)
25 grams (3 cloves) garlic (weight after peeling & dicing or crushing)
60 ml (¼ cup) olive oil
60 ml (¼ cup) lemon juice (from 1 lemon)
22 grams (1 ½ tbsp) sea salt
2 grams (½ tsp) ground mixed peppercorns
2 grams (1 tbsp) dried oregano leaves

finishing basting for broiling & gravy :

60 ml (¼ cup) olive oil
250 ml (1 cup) roasting pan juices, reduced to ½ cup
2,5 grams (2 tbsp) flat-leaf parsley, finely chopped

instructions

allow the refrigerated leg of lamb come to room temperature for 30 minutes (if frozen, place in refrigerator for 24 hours minimum before to defrost)
preheat the oven to 175°C
zest the lemons and spread the zest on a baking sheet covered with baking paper and bake for 3 minutes maximum and set aside until cooled and transfer the dried zest to a little plate
press the zested lemons to extract the juice and set aside
rub the leg of lamb (or spray) with all of the lemon juice and place on a rack and baking sheet and let sit and recuperate any lemon juice after 10 minutes and baste or spray again and repeat again after 10 minutes for a third time and transfer to the refrigerator (uncovered) for at least 6 hours and up to a maximum of 12 hours
prepare the dry-rub by combining all the dried spices, dried herbs, zest, bouillon powder and salt and grind together until everything becomes a very fine powder
rub the leg of lamb with the 1 tbsp of olive oil and then carefully sprinkle with all of the dry-baste/dry-rub powder on all sides and set on a rack in a refrigerator and let sit for 18-24 hours minimum and up to 36 hours maximum
prepare the vegetables (verify to have enough for 1 full layer in your roasting pan first to be added later) and toss them with the olive oil and sear them at high heat on the stove top in another large casserole for 10 minutes, then transfer them to a large bowl and add the lemon juice, salt, pepper, garlic and herbs and set aside
prepare the ingredients for the braising/steaming broth and add them to the roasting casserole and set aside
preheat the oven to 230°C with the rack in the middle and set to broil
broil the raw and marinated leg of lamb for 5-7 minutes on each side, on a rack and then remove from the oven
reduce the oven temperature to 100°C, with the rack towards the bottom and switch to bake/roast
*note: even though 100°C seems low, if your baking dish closes well and is well-sealed, the roasting will be perfect for a 2 kg piece of meat ...
add the very hot braising/steaming broth to the roasting casserole, place a large roasting rack with handles on the bottom of the roasting casserole and add another higher roasting rack on top and place the lamb inside, several centimeters above the liquid broth level, place a sheet of baking paper on top (to better seal it) and cover with the lid and bake for at least 3 hours
after 3 hours, remove the lamb and the higher rack(s), add the vegetables on the bottom but on top of the larger roasting rack with handles (slightly above the liquid broth level) and replace the higher rack(s) and the leg of lamb on top, turn it over and bake at 100°C for another 3 hours with the baking paper and lid
when the vegetables are tender but still hold their shape and the lamb is cooked (a meat thermometer should register 65°C for medium well-done or 75°C for well-done), remove the meat and the vegetables separately and strain the liquid broth, reserve at least 1 cup of the liquid and boil or simmer to reduce it to ½ cup until thicker and set aside the gravy
toss the vegetables with 2 tbsp of olive oil olive oil and broil the vegetables at 230°C for 5 minutes and then brush the leg of lamb with 2 tbsp of olive oil and some of the thickened roasting juices and broil for 5 minutes on each side too, on top of the vegetables until the skin is golden, slightly charred and crispy on both sides
pour the reduced broth/gravy on top of the whole leg of lamb before slicing or after it’s sliced (or pulled) and on the vegetables and serve warm with a sprinkling of finely chopped flat-leaf parsley.

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dry-basted & broiled & steamed & roasted leg of lamb

6 servings x 455 grams each (1250 grams meat + 1500 grams vegetables)

ingredients

instructions

dry-basted & broiled & steamed & roasted leg of lamb

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