Grass-Fed Goodness from the Northern Rockies

Roasted Leg of Lamb with Sumac

Denise from ChezUs cooked up a traditional yet flavorful leg of lamb recipe “with a slight twist.” Her ingredients were simple: Lava Lake Leg of Lamb, garlic, sumac, maldon salt, fresh cracked pepper and olive oil, but how she utilized the ingredients is what resulted in the delicious finished product pictured at right! Read the recipe in its entirety and Denise’s inspiration for the leg of lamb in the blog post Roasted Leg of Lamb at ChezUs.com.

 

roasted-leg-of-lamb

Ingredients

  • 2 lb boneless leg of lamb
  • 8 cloves fresh garlic, split in half
  • 1 Tbsp sumac
  • 1 Tbsp maldon salt
  • 1 Tbsp cracked black pepper
  • 1 Tbsp olive oil

Directions

  • Step 1

    Heat oven to 350. Using a sharp knife, make small slits throughout the piece of lamb and stuff a piece of garlic into the flesh. Mix the sumac, salt and pepper together. Press into the flesh. In a large dutch oven heat the olive oil over medium heat, brown all sides of the leg of lamb; about 3 minutes per side. Put into the oven and roast, for 15-20 minutes per pound. Remove from the oven. Let sit for 10 minutes before slicing. Serve. Eat.

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