Name: Leg of American Lamb Wrapped in Leeks
Prep time: 20 min
Cook time: 2 h 30 min
Total time: 2 h 50 min
Yield: 1 servings
Cuisine: American
Ingredients: 1 American Lamb leg, bone-in, about 6 to 8 pounds; 0.50 cup roasted garlic, chopped; 0.50 cup kosher salt; 0.50 cup coarse pepper; 0.25 cup fresh chopped oregano; 0.25 cup fresh chopped thyme; 1 cup olive oil; 10 leeks, tops removed; 1 cup red wine

CategoryLeg of LambCuisineAmerican

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.

Yields1 Serving

Prep Time20 minsCook Time2 hrs 30 minsTotal Time2 hrs 50 mins

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

0.50 cup roasted garlic, chopped

0.50 cup kosher salt

0.50 cup coarse pepper

0.25 cup fresh chopped oregano

0.25 cup fresh chopped thyme

1 cup olive oil

10 leeks, tops removed

1 cup red wine

Using 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.

Blanch 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.

Set 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.

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

Ingredients