A roasted boneless Leg of Lamb is among the most appealing, aromatic and sumptuous of all meats. It doesn’t have to be boneless – bone-in is just as good! Lamb is a staple in many Mediterranean and Middle Eastern diets, which are among the healthiest in the world. American lamb does not have the flavor and clean taste we like, so we prefer lamb from New Zealand. Much of the butter and some cheeses we buy are produced in New Zealand, as well. There are many recipes for leg of lamb, but we wanted to keep it simple because most times, simple is just simply better! Besides, lamb is so tasty, it does not require a lot of preparation or fuss.

Once seasoned and marinated, it goes right in the oven and what comes out is a roast that just requires slicing and eating! You can serve it with brown rice, millet, quinoa, couscous or any of your favorite grains or pastas along with some vegetables. Roasted, quartered red potatoes seasoned with a little granulated garlic, salt, pepper and rosemary is another side dish that pairs well with lamb. Lamb is also perfect in wraps and sandwiches. Or, you may what to do what we do. Open the fridge any time of the day or late at night and slice off a piece, pop it in your mouth – it’s good cold, too!

We prefer an au jus gravy that can be made in the same pan in which the lamb was cooked. If the pan was lined, scrape the brown goodies into a saucepan and make a gravy on the stove top. If the pan was not lined, put the baking pan on the stove top and add some red wine and some vegetable or beef stock. Simmer and season, if needed. Voila! An excellent sauce!

This is a “GlobalByte” you can really sink your teeth into!