Thomas Farms Boneless Leg of Lamb Halal Certified (priced per pound)

The lush, temperate climate of Southern Australia is perfect for providing a combination of grass species and plenty of fresh, clean water, making it one of the premium lamb production regions in the world.

Preparation for Boneless Leg of Lamb

Roast at 350°F for approximately 18 minutes per pound. Using a thermometer cook to an internal temperature of 135°F to 140°F for medium doneness.

Cooking Guide:

• Medium-Rare: 130-135°F internal temperature
• Medium: 135-140°F internal temperature
• Well-Done: 155-160 °F internal temperature

Recipe: Rosemary Boneless Leg of Lamb with Red Wine and Roasted Garlic Fig Sauce

Imagine your house filled with the scent of roast lamb and rosemary while you entertain family and friends on a chilly winter holiday. You can prep this easy recipe in just 15 minutes, then relax and sip some red wine while it roasts to perfection. Add more red wine to the pan drippings, along with roasted garlic and figs for a pan sauce that's rich and savory and a little sweet, perfect for serving with the bold flavor of roasted leg of lamb. This Rosemary Leg of Lamb with Red Wine, Roasted Garlic and Fig looks and tastes amazing and will be an impressive centerpiece of your holiday table.

Ingredients:

• 4 garlic cloves, minced
• ¼ cup chopped fresh rosemary
• ¼ cup olive oil
• 1 tablespoon kosher salt
• 1 teaspoon cracked black pepper
• 1 boneless leg of lamb (about 5 ½ pounds) (netting removed)
• 2 cups beef or veal stock
• 1 cup dry red wine
• 1 tablespoon tomato paste
• 2 sprigs fresh rosemary
• ¾ cup diced dried figs
• ½ cup mashed roasted garlic (mash store-bought roasted garlic or follow the tip below)
• ¼ cup chopped fresh parsley

Directions:

1. Mix the minced garlic, chopped rosemary, oil, salt and pepper in a glass measuring cup. Place the lamb into a 2.5 gallon-size (jumbo) resealable plastic bag or shallow baking dish. Brush the lamb with the garlic mixture. Seal the bag or cover the dish and refrigerate for 1 hour.
2. Place the oven rack in the bottom third of your oven. Pour 1 cup water into the bottom of a roasting pan. Remove the lamb from the marinade and place on a rack in the roasting pan (discard the marinade).
3. SEAR at 450°F. for 20 minutes, then ROAST at 325°F. for 1 hour or until the internal temperature reaches 130-135°F (check the temperature after 30 minutes) for medium-rare (or until desired doneness).
4. Remove the lamb to a cutting board, cover with foil and let stand for at least 15 minutes before slicing (lamb will continue cooking while it rests). Reserve the pan drippings and spoon off any fat.
5. Heat the stock, wine, tomato paste and rosemary sprigs, figs and ½ cup reserved pan drippings in a 3-quart saucepan over high heat to a boil. Reduce the heat to medium. Cook for 15 minutes until the mixture is reduced by half. Stir in the roasted garlic and parsley and serve the sauce with the lamb.