Got a leg of lamb on sale! So I decided to got for it and roast it up. I read a bit on the interwebs and came up with my own simple recipe. However, the highlight of the dinner ended up being the rolls. They were light and fluffy and delicious. My cream of spinach wasn’t tight enough this time around but you can look up the recipe here.
Roasted Leg of Lamb
1 semi-boneless leg of lamb
2 Tbsp. Olive oil
2 Tbsp. Dijon mustard
1 Tbsp. chopped rosemary
8 cloves of garlic, minced
Preheat oven to 425 degrees. Mix oil, mustard, rosemary, garlic, salt and pepper. Cover lamb with mixture. Place in roasting pan and in oven. After 20 minutes reduce heat to 350 degrees and cook until internal temperature of lamb is somewhere between 130 and 135 degrees, depending how big the lamb is this could take 1 ½ – 1 ¾ hours. Let stand for 20 minutes after removing from oven before cutting slices.
Dinner Rolls with Rosemary
2 tsp. salt
4½ tsp. active yeast (2 packets)
1/3 cup sugar
1 cup warm milk (105-110˚ F)
8 tbsp. unsalted butter, melted
4 cups bread flour
1 egg, beaten with 1 tbsp. milk
In the bowl of a stand mixer fitted with the paddle attachment, beat together the eggs and salt on medium-high speed until pale yellow and fluffy, about 5 minutes. Mix in the yeast, sugar, milk, melted butter and flour. Stir until a dough forms. Cover the bowl with plastic wrap or a clean kitchen towel and let rise in a warm place until doubled in bulk, about 2 hours.
Generously butter 12 muffin cups. Punch the dough down. Scoop the batter, dividing it evenly between the prepared muffin cups. Cover loosely with plastic wrap or a clean kitchen towel and let rise about 45 minutes more, until slightly puffed.
Preheat the oven to 350˚ F. Uncover the rolls and brush the tops lightly with the beaten egg mixture. Gently sprinkle rosemary into the top of each roll so that it adheres completely. Bake until a toothpick inserted in the center comes out clean, about 22-25 minutes. Let cool in the pan a few minutes, then transfer to a wire rack. Let cool before serving.
Recipe by Annie’s Eats